12.11.2011 |
EN |
Official Journal of the European Union |
L 295/1 |
COMMISSION REGULATION (EU) No 1129/2011
of 11 November 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)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1), and in particular Article 10, Article 30(1) and Article 30(5) thereof,
Whereas:
(1) |
Regulation (EC) No 1333/2008 provides for the establishment of a Union list of food additives approved for use in foods and their conditions of use. |
(2) |
Food additives which are currently permitted for use in foods under European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (2), European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), should be included in Annex II to Regulation (EC) No 1333/2008 after a review of their compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk assessment by the European Food Safety Authority (hereinafter ‘the Authority’). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation. |
(3) |
Only food additives included in the Union list set out in Annex II to Regulation (EC) No 1333/2008 may be placed on the market and used in foods under the conditions of use specified therein. The additives should be listed on the basis of the categories of food to which they may be added. In order to facilitate the transfer and to enhance transparency of the authorisation procedure, it is appropriate to develop a new food categorisation system which will form the basis of Annex II. |
(4) |
The established Codex Alimentarius General Standard for Food Additives (5), food category system has been used as a starting point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the existing food additive authorisations in the Union. Current sector specific Union provisions on foods have been taken into account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use. |
(5) |
For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food. |
(6) |
Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products. |
(7) |
For prepared table water covered by category 14.1.1, the only permitted additives should be phosphoric acid and phosphates. Taking into account that Annex II to Regulation (EC) No 1333/2008 is intended to further harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation. |
(8) |
All currently authorised food additives are subject to a re-evaluation by the Authority in accordance with Commission Regulation (EU) No 257/2010 (6) that sets up a programme for the re-evaluation of approved food additives. The re-evaluation of food additives is being carried out in accordance with the priorities laid down in that Regulation. |
(9) |
In January 2008, the Authority adopted an opinion on lycopene (7) in which it derived an acceptable daily intake (ADI) of 0,5 mg/kg bw/day for lycopene (E 160d) from all sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour should therefore be restricted. |
(10) |
In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (8), quinoline yellow (E 104) (9) and ponceau 4R (E 124) (10). Based on the dietary exposure assessment in the scientific opinions, the Authority concluded that, in the case of quinoline yellow and ponceau 4R at the maximum levels of use, intake estimates at the mean and the high percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular for 1- to 10-year-old children. The intake estimates are calculated based on the use levels provided by the food industry in 2009. The Commission is revising the current authorised uses and use levels in order to verify that the exposure to these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011. |
(11) |
In its opinion on the safety of aluminium from dietary intake adopted on 22 May 2008 the Authority concluded that the exposure might be too high in a significant part of the European population. The Authority could not conclude on the specific sources contributing to the aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils. In order to reduce exposure to aluminium the use of certain aluminium containing food additives should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011. |
(12) |
The stakeholders were requested to provide information about the use and the need to use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food colours are currently not used in some of the food categories listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish. |
(13) |
Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list. |
(14) |
The use of food colour canthaxanthin (E 161g) is authorised only in ‘Saucisses de Strasbourg’. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (11) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives. |
(15) |
Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (12) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list. |
(16) |
During the re-evaluation by the Authority it appeared that the food colour, brown FK (E 154) only authorised in kippers, is no longer used. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (13). Therefore, this additive should not be included in the Union list. |
(17) |
The anti-caking agent silicon dioxide (E 551) is currently authorised under Directive 95/2/EC for a variety of uses. This food additive has been allocated an acceptable daily intake (ADI) ‘not specified’ by the Scientific Committee on Food in its opinion of 18 May 1990 (14). There is a technological need to extend its uses to a higher level than is currently authorised for salt substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of salt substitutes. Therefore, it is appropriate to authorise an increased maximum limit for salt substitutes. |
(18) |
The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture protection and taste masking of various nutrients in combination with a fast release of the nutrient in the stomach. Therefore, it is appropriate to authorise the use of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements as defined in Article 2 of Directive 2002/46/EC of the European Parliament and of the Council (15) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205. |
(19) |
It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (EC) No 1333/2008. Those preparations containing permitted sweeteners are intended for sale to the final consumer as a substitute for sugar. The need for additives may be different depending on the different forms in which they are presented: liquid, powder and tablet form. |
(20) |
The transfer of food additives to Annex II of Regulation (EC) No 1333/2008 should be considered as complete in accordance with Article 34 of that Regulation from the date of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6) and (8) to (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and Annexes to these Directives should continue to apply. |
(21) |
The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation. |
(22) |
It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid down in point (a) of Article 18(1) of Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply. |
(23) |
The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them, |
HAS ADOPTED THIS REGULATION:
Article 1
Amendment to Regulation (EC) No 1333/2008
Annex II to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.
Article 2
Transitional provisions
1. Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.
2. By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from the date of entry into force of this Regulation:
(a) |
in point 3 of part B, the entry concerning basic methacrylate copolymer (E 1205); |
(b) |
in point 12.1.2 of Part E, the entry concerning the use of silicon dioxide (E 551) in salt substitutes; |
(c) |
in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form. |
3. Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.
4. By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.
5. Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.
Article 3
Regulation (EC) No 884/2007 is repealed as from 1 June 2013.
Article 4
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 11 November 2011.
For the Commission
The President
José Manuel BARROSO
(1) OJ L 354, 31.12.2008, p. 16.
(2) OJ L 237, 10.9.1994, p. 3.
(3) OJ L 237, 10.9.1994, p. 13.
(5) GSFA, Codex STAN 192-1995.
(6) OJ L 80, 26.3.2010, p. 19.
(7) EFSA Journal (2008); 674, p. 1.
(8) EFSA Journal 2009; 7(11):1330.
(9) EFSA Journal 2009; 7(11):1329.
(10) EFSA Journal 2009; 7(11):1328.
(11) OJ L 109, 30.4.2009, p. 10.
(12) OJ L 195, 27.7.2007, p. 8.
(13) EFSA Journal 2010; 8(4):1535.
(14) Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991).
ANNEX
‘ANNEX II
Union list of food additives approved for use in foods and conditions of use
PART A
1. Introduction
This Union list includes:
— |
the name of the food additive and its E number, |
— |
the foods to which the food additive may be added, |
— |
the conditions under which the food additive may be used, |
— |
restrictions on the sale of the food additive directly to the final consumer. |
2. General provisions on listed food additives and conditions of use
1. |
Only the substances listed in Part B may be used as additives in foods. |
2. |
Additives may only be used in the foods and under the conditions set out in Part E of this Annex. |
3. |
In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. |
4. |
Aluminium lakes prepared from the listed colours are authorised. |
5. |
The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. |
6. |
The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. |
7. |
When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. |
8. |
The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours. |
Table 1
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
2 |
Honey as defined in Council Directive 2001/110/EC (1) |
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 (2) and spring water and all other bottled or packed waters |
9 |
Coffee (excluding flavoured instant coffee) and coffee extracts |
10 |
Unflavoured leaf tea |
11 |
Sugars as defined in Council Directive 2001/111/EC (3) |
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 (4) |
Table 2
Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
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 (5) (unflavoured) |
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 (6) and vegetable juice and vegetable nectars |
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 (7); crème de pruneaux |
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 (8) |
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 (9), as listed in its Annex I, Part XII |
27 |
Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (10), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively |
28 |
Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (11) |
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 |
PART B
LIST OF ALL ADDITIVES
1. Colours
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 (12) |
E 150b |
Caustic sulphite caramel |
E 150c |
Ammonia caramel |
E 150d |
Sulphite ammonia caramel |
E 151 |
Brilliant Black BN, 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 (*1) |
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 |
2. Sweeteners
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 961 |
Neotame |
E 962 |
Salt of aspartame-acesulfame |
E 965 |
Maltitols |
E 966 |
Lactitol |
E 967 |
Xylitol |
E 968 |
Erythritol |
3. Additives other than colours and sweeteners
E-number |
Name |
E 170 |
Calcium carbonate |
E 200 |
Sorbic acid |
E 202 |
Potassium sorbate |
E 203 |
Calcium sorbate |
E 210 |
Benzoic acid (13) |
E 211 |
Sodium benzoate (13) |
E 212 |
Potassium benzoate (13) |
E 213 |
Calcium benzoate (13) |
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 249 |
Potassium nitrite |
E 250 |
Sodium nitrite |
E 251 |
Sodium nitrate |
E 252 |
Potassium nitrate |
E 260 |
Acetic acid |
E 261 |
Potassium acetate |
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 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 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 |
Carboxy methyl cellulose, 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 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 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 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 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 |
PART C
DEFINITIONS OF GROUPS OF ADDITIVES
(1) Group I
E-number |
Name |
Specific maximum level |
||||
E 170 |
Calcium carbonate |
quantum satis |
||||
E 260 |
Acetic acid |
quantum satis |
||||
E 261 |
Potassium acetate |
quantum satis |
||||
E 262 |
Sodium acetates |
quantum satis |
||||
E 263 |
Calcium acetate |
quantum satis |
||||
E 270 |
Lactic acid |
quantum satis |
||||
E 290 |
Carbon dioxide |
quantum satis |
||||
E 296 |
Malic acid |
quantum satis |
||||
E 300 |
Ascorbic acid |
quantum satis |
||||
E 301 |
Sodium ascorbate |
quantum satis |
||||
E 302 |
Calcium ascorbate |
quantum satis |
||||
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
||||
E 306 |
Tocopherol-rich extract |
quantum satis |
||||
E 307 |
Alpha-tocopherol |
quantum satis |
||||
E 308 |
Gamma-tocopherol |
quantum satis |
||||
E 309 |
Delta-tocopherol |
quantum satis |
||||
E 322 |
Lecithins |
quantum satis |
||||
E 325 |
Sodium lactate |
quantum satis |
||||
E 326 |
Potassium lactate |
quantum satis |
||||
E 327 |
Calcium lactate |
quantum satis |
||||
E 330 |
Citric acid |
quantum satis |
||||
E 331 |
Sodium citrates |
quantum satis |
||||
E 332 |
Potassium citrates |
quantum satis |
||||
E 333 |
Calcium citrates |
quantum satis |
||||
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
||||
E 335 |
Sodium tartrates |
quantum satis |
||||
E 336 |
Potassium tartrates |
quantum satis |
||||
E 337 |
Sodium potassium tartrate |
quantum satis |
||||
E 350 |
Sodium malates |
quantum satis |
||||
E 351 |
Potassium malate |
quantum satis |
||||
E 352 |
Calcium malates |
quantum satis |
||||
E 354 |
Calcium tartrate |
quantum satis |
||||
E 380 |
Triammonium citrate |
quantum satis |
||||
E 400 |
Alginic acid |
quantum satis (14) |
||||
E 401 |
Sodium alginate |
quantum satis (14) |
||||
E 402 |
Potassium alginate |
quantum satis (14) |
||||
E 403 |
Ammonium alginate |
quantum satis (14) |
||||
E 404 |
Calcium alginate |
quantum satis (14) |
||||
E 406 |
Agar |
quantum satis (14) |
||||
E 407 |
Carrageenan |
quantum satis (14) |
||||
E 407a |
Processed euchema seaweed |
quantum satis (14) |
||||
E 410 |
Locust bean gum |
|||||
E 412 |
Guar gum |
|||||
E 413 |
Tragacanth |
quantum satis (14) |
||||
E 414 |
Gum arabic (Acacia gum) |
quantum satis (14) |
||||
E 415 |
Xanthan gum |
|||||
E 417 |
Tara gum |
|||||
E 418 |
Gellan gum |
quantum satis (14) |
||||
E 422 |
Glycerol |
quantum satis |
||||
E 425 |
Konjac
|
|||||
E 440 |
Pectins |
quantum satis (14) |
||||
E 460 |
Cellulose |
quantum satis |
||||
E 461 |
Methyl cellulose |
quantum satis |
||||
E 462 |
Ethyl cellulose |
quantum satis |
||||
E 463 |
Hydroxypropyl cellulose |
quantum satis |
||||
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
||||
E 465 |
Ethyl methyl cellulose |
quantum satis |
||||
E 466 |
Carboxy methyl cellulose |
quantum satis |
||||
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
||||
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
||||
E 470b |
Magnesium salts of fatty acids |
quantum satis |
||||
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
||||
E 500 |
Sodium carbonates |
quantum satis |
||||
E 501 |
Potassium carbonates |
quantum satis |
||||
E 503 |
Ammonium carbonates |
quantum satis |
||||
E 504 |
Magnesium carbonates |
quantum satis |
||||
E 507 |
Hydrochloric acid |
quantum satis |
||||
E 508 |
Potassium chloride |
quantum satis |
||||
E 509 |
Calcium chloride |
quantum satis |
||||
E 511 |
Magnesium chloride |
quantum satis |
||||
E 513 |
Sulphuric acid |
quantum satis |
||||
E 514 |
Sodium sulphates |
quantum satis |
||||
E 515 |
Potassium sulphates |
quantum satis |
||||
E 516 |
Calcium sulphate |
quantum satis |
||||
E 524 |
Sodium hydroxide |
quantum satis |
||||
E 525 |
Potassium hydroxide |
quantum satis |
||||
E 526 |
Calcium hydroxide |
quantum satis |
||||
E 527 |
Ammonium hydroxide |
quantum satis |
||||
E 528 |
Magnesium hydroxide |
quantum satis |
||||
E 529 |
Calcium oxide |
quantum satis |
||||
E 530 |
Magnesium oxide |
quantum satis |
||||
E 570 |
Fatty acids |
quantum satis |
||||
E 574 |
Gluconic acid |
quantum satis |
||||
E 575 |
glucono-delta-lactone |
quantum satis |
||||
E 576 |
Sodium gluconate |
quantum satis |
||||
E 577 |
Potassium gluconate |
quantum satis |
||||
E 578 |
Calcium gluconate |
quantum satis |
||||
E 640 |
Glycine and its sodium salt |
quantum satis |
||||
E 920 |
L-cysteine |
quantum satis |
||||
E 938 |
Argon |
quantum satis |
||||
E 939 |
Helium |
quantum satis |
||||
E 941 |
Nitrogen |
quantum satis |
||||
E 942 |
Nitrous oxide |
quantum satis |
||||
E 948 |
Oxygen |
quantum satis |
||||
E 949 |
Hydrogen |
quantum satis |
||||
E 1103 |
Invertase |
quantum satis |
||||
E 1200 |
Polydextrose |
quantum satis |
||||
E 1404 |
Oxidised starch |
quantum satis |
||||
E 1410 |
Monostarch phosphate |
quantum satis |
||||
E 1412 |
Distarch phosphate |
quantum satis |
||||
E 1413 |
Phosphated distarch phosphate |
quantum satis |
||||
E 1414 |
Acetylated distarch phosphate |
quantum satis |
||||
E 1420 |
Acetylated starch |
quantum satis |
||||
E 1422 |
Acetylated distarch adipate |
quantum satis |
||||
E 1440 |
Hydroxy propyl starch |
quantum satis |
||||
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
||||
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
||||
E 1451 |
Acetylated oxidised starch |
quantum satis |
||||
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 |
Quantum satis (for purpose other than sweetening) |
||||
E 421 |
Mannitol |
|||||
E 953 |
Isomalt |
|||||
E 965 |
Maltitols |
|||||
E 966 |
Lactitol |
|||||
E 967 |
Xylitol |
|||||
E 968 |
Erythritol |
(2) Group II: Food colours authorised at quantum satis
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 |
(3) Group III: Food colours with combined maximum limit
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 BN, Black BN |
E 155 |
Brown HT |
E 160e |
Beta-apo-8′-carotenal (C 30) |
E 161b |
Lutein |
(4) Group IV: Polyols
E-number |
Name |
E 420 |
Sorbitols |
E 421 |
Mannitol |
E 953 |
Isomalt |
E 965 |
Maltitols |
E 966 |
Lactitol |
E 967 |
Xylitol |
E 968 |
Erythritol |
(5) Other additives that may be regulated combined
(a) E 200–203: Sorbic acid — sorbates (SA)
E-number |
Name |
E 200 |
Sorbic acid |
E 202 |
Potassium sorbate |
E 203 |
Calcium sorbate |
(b) E 210–213: Benzoic acid — benzoates (BA)
E-number |
Name |
E 210 |
Benzoic acid |
E 211 |
Sodium benzoate |
E 212 |
Potassium benzoate |
E 213 |
Calcium benzoate |
(c) E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
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 |
(d) E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)
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) E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
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 |
(f) E 214–219: p-hydroxybenzoates (PHB)
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 |
(g) E 220–228: Sulphur dioxide — sulphites
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 |
(h) E 249–250: Nitrites
E-number |
Name |
E 249 |
Potassium nitrite |
E 250 |
Sodium nitrite |
(i) E 251–252: Nitrates
E-number |
Name |
E 251 |
Sodium nitrate |
E 252 |
Potassium nitrate |
(j) E 280–283: Propionic acid — propionates
E-number |
Name |
E 280 |
Propionic acid |
E 281 |
Sodium propionate |
E 282 |
Calcium propionate |
E 283 |
Potassium propionate |
(k) E 310–320: Gallates, TBHQ and BHA
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) |
(l) E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates
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 |
(m) E 355–357: Adipic acid — adipates
E-number |
Name |
E 355 |
Adipic acid |
E 356 |
Sodium adipate |
E 357 |
Potassium adipate |
(n) E 432–436: Polysorbates
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) |
(o) E 473–474: Sucrose esters of fatty acids, Sucroglycerides
E-number |
Name |
E 473 |
Sucrose esters of fatty acids |
E 474 |
Sucroglycerides |
(p) E 481–482: Stearoyl-2-lactylates
E-number |
Name |
E 481 |
Sodium stearoyl-2-lactylate |
E 482 |
Calcium stearoyl-2-lactylate |
(q) E 491–495: Sorbitan esters
E-number |
Name |
E 491 |
Sorbitan monostearate |
E 492 |
Sorbitan tristearate |
E 493 |
Sorbitan monolaurate |
E 494 |
Sorbitan monooleate |
E 495 |
Sorbitan monopalmitate |
(r) E 520–523: Aluminium sulphates
E-number |
Name |
E 520 |
Aluminium sulphate |
E 521 |
Aluminium sodium sulphate |
E 522 |
Aluminium potassium sulphate |
E 523 |
Aluminium ammonium sulphate |
(s) E 551–559: Silicon dioxide — silicates
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) |
(t) E 620–625: Glutamic acid — glutamates
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 |
(u) E 626–635: Ribonucleotides
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 |
PART D
FOOD CATEGORIES
Number |
Name |
0. |
All categories of foods |
01. |
Dairy products and analogues |
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 |
02. |
Fats and oils and fat and oil emulsions |
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 |
03. |
Edible ices |
04. |
Fruit and vegetables |
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. |
Confectionery |
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. |
Cereals and cereal products |
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. |
Bakery wares |
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. |
Meat |
08.1 |
Unprocessed meat |
08.1.1 |
Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 |
08.1.2 |
Meat preparations as defined by Regulation (EC) No 853/2004 |
08.2 |
Processed meat |
08.2.1 |
Non-heat-treated processed meat |
08.2.2 |
Heat-treated processed meat |
08.2.3 |
Casings and coatings and decorations for meat |
08.2.4 |
Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
08.2.4.1 |
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
08.2.4.2 |
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). |
08.2.4.3 |
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. |
Fish and fisheries products |
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. |
Eggs and egg products |
10.1 |
Unprocessed eggs |
10.2 |
Processed eggs and egg products |
11. |
Sugars, syrups, honey and table-top sweeteners |
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. |
Salts, spices, soups, sauces, salads and protein products |
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 |
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. |
Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
13.1 |
Foods for infants and young children |
13.1.1 |
Infant formulae as defined by Commission Directive 2006/141/EC (17) |
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 (18) |
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 (19) and special formulae for infants |
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 (20) |
14. |
Beverages |
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. |
Ready-to-eat savouries and snacks |
15.1 |
Potato-, cereal-, flour- or starch-based snacks |
15.2 |
Processed nuts |
16. |
Desserts excluding products covered in categories 1, 3 and 4 |
17. |
Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (21) excluding food supplements for infants and young children |
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 |
18. |
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
PART E
AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
Category number |
E-number |
Name |
Maximum level (mg/l or mg/kg as appropriate) |
Footnotes |
Restrictions/exceptions |
0. |
Food additives permitted in all categories of foods |
||||
E 290 |
Carbon dioxide |
quantum satis |
|
|
|
E 938 |
Argon |
quantum satis |
|
|
|
E 939 |
Helium |
quantum satis |
|
|
|
E 941 |
Nitrogen |
quantum satis |
|
|
|
E 942 |
Nitrous oxide |
quantum satis |
|
|
|
E 948 |
Oxygen |
quantum satis |
|
|
|
E 949 |
Hydrogen |
quantum satis |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(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 |
10 000 |
(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 |
quantum satis |
|
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 |
quantum satis |
(1) |
only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex |
|
|
|||||
|
|||||
|
|||||
01 |
Dairy products and analogues |
||||
01.1 |
Unflavoured pasteurised and sterilised (including UHT) milk |
||||
E 331 |
Sodium citrates |
4 000 |
|
only UHT goat milk |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only sterilised and 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 |
||||
Group I |
Additives |
|
|
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only curdled milk |
|
|
|||||
|
|||||
01.4 |
Flavoured fermented milk products including heat-treated products |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
150 |
|
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced products or with no added sugar |
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
300 |
(1) (2) |
only non-heat-treated dairy-based desserts |
|
E 297 |
Fumaric acid |
4 000 |
|
only fruit-flavoured desserts |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
|
only fruit-flavoured desserts |
|
E 363 |
Succinic acid |
6 000 |
|
|
|
E 416 |
Karaya gum |
6 000 |
|
|
|
E 427 |
Cassia gum |
2 500 |
|
|
|
E 432-436 |
Polysorbates |
1 000 |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
|
|
|
E 483 |
Stearyl tartrate |
5 000 |
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
|
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced products or with no added sugar |
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced products or with no added sugar |
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced products or with no added sugar |
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced products or with no added sugar |
|
E 955 |
Sucralose |
400 |
|
only energy-reduced products or with no added sugar |
|
E 957 |
Thaumatin |
5 |
|
only as flavour enhancer |
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced products or with no added sugar |
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced products or with no added sugar |
|
E 961 |
Neotame |
32 |
|
only energy-reduced products or with no added sugar |
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
01.5 |
Dehydrated milk as defined by Directive 2001/114/EC |
||||
Group II |
Colours at quantum satis |
quantum satis |
|
except unflavoured products |
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) |
only milk powder for vending machines |
|
E 322 |
Lecithins |
quantum satis |
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only partly dehydrated milk with less than 28 % solids |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 500 |
(1) (4) |
only partly dehydrated milk with more than 28 % solids |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
only dried milk and dried skimmed milk |
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
only milk powder for vending machines |
|
E 392 |
Extracts of rosemary |
30 |
(46) |
only dried milk for manufacturing of ice cream |
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
|
|
E 501(ii) |
Potassium hydrogen carbonate |
quantum satis |
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
|||||
|
|||||
|
|||||
|
|||||
01.6 |
Cream and cream powder |
||||
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
||||
E 401 |
Sodium alginate |
quantum satis |
|
|
|
E 402 |
Potassium alginate |
quantum satis |
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
||||
E 406 |
Agar |
quantum satis |
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
E 410 |
Locust bean gum |
quantum satis |
|
|
|
E 412 |
Guar gum |
quantum satis |
|
|
|
E 415 |
Xanthan gum |
quantum satis |
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
E 460 |
Cellulose |
quantum satis |
|
|
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
E 1404 |
Oxidised starch |
quantum satis |
|
|
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
|
|
E 1412 |
Distarch phosphate |
quantum satis |
|
|
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
|
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
|
|
E 1420 |
Acetylated starch |
quantum satis |
|
|
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
|
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
|
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
|
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
|
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
|
|
01.6.3 |
Other creams |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured creams |
|
Group III |
Colours with combined maximum limit |
150 |
|
only flavoured creams |
|
E 234 |
Nisin |
10 |
|
only clotted cream |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only sterilised, pasteurised, UHT cream and whipped cream |
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only sterilised cream and sterilised cream with reduced fat content |
|
|
|||||
|
|||||
01.7 |
Cheese and cheese products |
||||
01.7.1 |
Unripened cheese excluding products falling in category 16 |
||||
Group I |
Additives |
|
|
except mozzarella, and unflavoured live fermented unripened cheese |
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured unripened cheese |
|
Group III |
Colours with combined maximum limit |
150 |
|
only flavoured unripened cheese |
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
|
|
E 234 |
Nisin |
10 |
|
only mascarpone |
|
E 260 |
Acetic acid |
quantum satis |
|
only mozzarella |
|
E 270 |
Lactic acid |
quantum satis |
|
only mozzarella |
|
E 330 |
Citric acid |
quantum satis |
|
only mozzarella |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
except mozzarella |
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|
only grated and sliced mozzarella |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
only mozzarella |
|
|
|||||
|
|||||
|
|||||
01.7.2 |
Ripened cheese |
||||
E 1105 |
Lysozyme |
quantum satis |
|
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
125 |
|
only red marbled cheese |
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only sage Derby cheese |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only sage Derby cheese |
|
E 153 |
Vegetable carbon |
quantum satis |
|
only morbier cheese |
|
E 160a |
Carotenes |
quantum satis |
|
only ripened orange, yellow and broken-white cheese |
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
|
only ripened orange, yellow and broken-white cheese |
|
E 160b |
Annatto, Bixin, Norbixin |
50 |
|
only red Leicester cheese |
|
E 160b |
Annatto, Bixin, Norbixin |
35 |
|
only Mimolette cheese |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only ripened range, yellow and broken-white cheese |
|
E 163 |
Anthocyanins |
quantum satis |
|
only red marbled cheese |
|
E 170 |
Calcium carbonate |
quantum satis |
|
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods |
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
|
only ripened products surface treatment |
|
E 234 |
Nisin |
12,5 |
(29) |
|
|
E 235 |
Natamycin |
1 |
(8) |
only surface treatment of 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 |
150 |
(30) |
only hard, semi-hard and semi-soft cheese |
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
surface treatment only |
|
E 460 |
Powdered cellulose |
quantum satis |
|
only sliced and grated ripened cheese |
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
only sour milk cheese |
|
E 504 |
Magnesium carbonates |
quantum satis |
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated cheese hard and semi-hard cheese |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
01.7.3 |
Edible cheese rind |
||||
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
Group III |
Colours with combined maximum limit |
quantum satis |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
E 180 |
Litholrubine BK |
quantum satis |
|
|
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
|
|
|
01.7.4 |
Whey cheese |
||||
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1), (2) |
only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods |
|
E 251-252 |
Nitrates |
150 |
(30) |
only cheese milk of hard, semi-hard and semi-soft cheese |
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|
only grated and sliced cheese |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
|||||
|
|||||
|
|||||
01.7.5 |
Processed cheese |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured processed cheese |
|
E 100 |
Curcumin |
100 |
(33) |
only flavoured processed cheese |
|
E 102 |
Tartrazine |
100 |
(33) |
only flavoured processed cheese |
|
E 104 |
Quinoline Yellow |
100 |
(33) |
only flavoured processed cheese |
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(33) |
only flavoured processed cheese |
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(33) |
only flavoured processed cheese |
|
E 122 |
Azorubine, Carmoisine |
100 |
(33) |
only flavoured processed cheese |
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(33) |
only flavoured processed cheese |
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
100 |
(33) |
only flavoured processed cheese |
|
E 161b |
Lutein |
100 |
(33) |
only flavoured processed cheese |
|
E 160d |
Lycopene |
5 |
|
only flavoured processed cheese |
|
E 160a |
Carotenes |
quantum satis |
|
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
|
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
|
|
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
|
|
E 234 |
Nisin |
12,5 |
(29) |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
|
|
E 427 |
Cassia gum |
2 500 |
|
|
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
|
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
01.7.6 |
Cheese products (excluding products falling in category 16) |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured unripened products |
|
Group III |
Colours with combined maximum limit |
100 |
|
only flavoured unripened products |
|
E 1105 |
Lysozyme |
quantum satis |
|
only ripened products |
|
E 120 |
Cochineal, Carminic acid, Carmines |
125 |
|
only red marbled products |
|
E 160a |
Carotenes |
quantum satis |
|
only ripened orange, yellow and broken-white products |
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
|
only ripened orange, yellow and broken-white products |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only ripened orange, yellow and broken-white products |
|
E 163 |
Anthocyanins |
quantum satis |
|
only red marbled products |
|
E 170 |
Calcium carbonate |
quantum satis |
|
only ripened products |
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods |
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
|
only ripened products surface treatment |
|
E 234 |
Nisin |
12,5 |
(29) |
only ripened and processed products |
|
E 235 |
Natamycin |
1 mg/dm2 surface (not present at a depth of 5 mm) |
|
only surface treatment of hard, semi-hard and semi-soft products |
|
E 251-252 |
Nitrates |
150 |
(30) |
only hard, semi-hard and semi-soft ripened products |
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
only ripened products surface treatment |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only unripened products |
|
E 460 |
Powdered cellulose |
quantum satis |
|
only grated and sliced ripened products and unripened products |
|
E 504 |
Magnesium carbonates |
quantum satis |
|
only ripened products |
|
E 509 |
Calcium chloride |
quantum satis |
|
only ripened products |
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated hard and semi-hard products |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
only ripened products |
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
01.8 |
Dairy analogues, including beverage whiteners |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
(1) (2) |
only cheese analogues (surface treatment only) |
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only analogues of cheese based on protein |
|
E 251-252 |
Nitrates |
150 |
(30) |
only dairy-based cheese analogue |
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
only cheese analogues (surface treatment only) |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only whipped cream analogues |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only processed cheese analogues |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only beverage whiteners |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
50 000 |
(1) (4) |
only beverage whiteners for vending machines |
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
only milk and cream analogues |
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only cream analogues |
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
20 000 |
(1) |
only beverage whiteners |
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
only milk and cream analogues |
|
E 475 |
Polyglycerol esters of fatty acids |
500 |
|
only beverage whiteners |
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|
only beverage whiteners |
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
only milk and cream analogues |
|
E 481-482 |
Stearoyl-2-lactylates |
3 000 |
(1) |
only beverage whiteners |
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only milk and cream analogues; beverage whiteners |
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners |
|
|
|||||
|
|||||
|
|||||
|
|||||
02 |
Fats and oils and fat and oil emulsions |
||||
02.1 |
Fats and oils essentially free from water (excluding anhydrous milkfat) |
||||
E 100 |
Curcumin |
quantum satis |
|
only fats |
|
E 160a |
Carotenes |
quantum satis |
|
only fats |
|
E 160b |
Annatto, bixin, norbixin |
10 |
|
only fats |
|
E 270 |
Lactic acid |
quantum satis |
|
only cooking and/or frying purposes or the preparation of gravy |
|
E 300 |
Ascorbic acid |
quantum satis |
|
only cooking and/or frying purposes or the preparation of gravy |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
except virgin oils and olive oils |
|
E 306 |
Tocopherol-rich extract |
quantum satis |
|
except virgin oils and olive oils |
|
E 307 |
Alpha-tocopherol |
quantum satis |
|
except virgin oils and olive oils |
|
E 307 |
Alpha-tocopherol |
200 |
|
only refined olive oils, including olive pomace oil |
|
E 308 |
Gamma tocopherol |
quantum satis |
|
except virgin oils and olive oils |
|
E 309 |
Delta-tocopherol |
quantum satis |
|
except virgin oils and olive oils |
|
E 310-320 |
Gallates, TBHQ and BHA, individually or in combination |
200 |
(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) |
100 |
(41) |
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
|
E 322 |
Lecithins |
30 000 |
|
except virgin oils and olive oils |
|
E 330 |
Citric acid |
quantum satis |
|
except virgin oils and olive oils |
|
E 331 |
Sodium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
E 332 |
Potassium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
E 333 |
Calcium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
E 392 |
Extracts of rosemary |
30 |
(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 |
50 |
(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 |
10 000 |
|
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 |
|
E 900 |
Dimethyl polysiloxane |
10 |
|
only oils and fats for frying |
|
|
|||||
|
|||||
|
|||||
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 |
||||
E 160a |
Carotenes |
quantum satis |
|
except butter from sheep and goats milk |
|
E 500 |
Sodium carbonates |
quantum satis |
|
only soured cream butter |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only soured cream butter |
|
|
|||||
|
|||||
02.2.2 |
Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions |
||||
Group I |
Additives |
|
|
|
|
E 100 |
Curcumin |
quantum satis |
|
excluding reduced fat butter |
|
E 160a |
Carotenes |
quantum satis |
|
|
|
E 160b |
Annatto, bixin, norbixin |
10 |
|
excluding reduced fat butter |
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only fat emulsions (excluding butter) with a fat content of 60 % or more |
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only fat emulsions with a fat content less than 60 % |
|
E 310-320 |
Gallates, TBHQ and BHA, individually or in combination |
200 |
(1) (2) |
only frying fat |
|
E 321 |
Butylated hydroxytoluene (BHT) |
100 |
|
only frying fat |
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only spreadable fats |
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
100 |
|
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 405 |
Propane-1, 2-diol alginate |
3 000 |
|
|
|
E 432-436 |
Polysorbates |
10 000 |
(1) |
only fat emulsions for baking |
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
only fat emulsions for baking |
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
|
E 476 |
Polyglycerol polyricinoleate |
4 000 |
|
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 |
10 000 |
|
only fat emulsions for baking purposes |
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
5 000 |
|
only fat emulsions for frying purposes |
|
E 481-482 |
Stearoyl-2-lactylates |
10 000 |
(1) |
|
|
E 491-495 |
Sorbitan esters |
10 000 |
(1) |
|
|
E 551-559 |
Silicon dioxide — silicates |
30 000 |
(1) |
only tin greasing products |
|
E 900 |
Dimethyl polysiloxane |
10 |
|
only oils and fats for frying |
|
E 959 |
Neohesperidine DC |
5 |
|
only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 |
|
|
|||||
|
|||||
|
|||||
02.3 |
Vegetable oil pan spray |
||||
Group I |
Additives |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only water-based emulsion sprays for coating baking tins |
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
only fats and oils for the professional manufacture of heat-treated foods |
|
E 551-559 |
Silicon dioxide — silicates |
30 000 |
(1) |
only tin greasing products |
|
E 943a |
Butane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
E 943b |
Isobutane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
E 944 |
Propane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
|
|||||
|
|||||
|
|||||
|
|||||
03 |
Edible ices |
||||
Group I |
Additives |
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
Group III |
Colours with combined maximum limit |
150 |
(25) |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced or with no added sugar |
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
|
|
|
E 160d |
Lycopene |
40 |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
E 405 |
Propane-1, 2-diol alginate |
3 000 |
|
only water-based edible ices |
|
E 427 |
Cassia gum |
2 500 |
|
|
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
3 000 |
|
|
|
E 491-495 |
Sorbitan esters |
500 |
(1) |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only prepacked wafers containing ice cream |
|
E 950 |
Acesulfame K |
800 |
|
only energy-reduced or with no added sugar |
|
E 951 |
Aspartame |
800 |
|
only energy-reduced or with no added sugar |
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced or with no added sugar |
|
E 955 |
Sucralose |
320 |
|
only energy-reduced or with no added sugar |
|
E 957 |
Thaumatin |
50 |
|
only energy-reduced or with no added sugar |
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced or with no added sugar |
|
E 961 |
Neotame |
26 |
|
only energy-reduced or with no added sugar |
|
E 962 |
Salt of aspartame-acesulfame |
800 |
(11)b (49) (50) |
only energy-reduced or with no added sugar |
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
04 |
Fruit and vegetables |
||||
04.1 |
Unprocessed fruit and vegetables |
||||
04.1.1 |
Entire fresh fruit and vegetables |
||||
E 200-203 |
Sorbic acid — sorbates |
20 |
|
only surface treatment of unpeeled fresh citrus fruit |
|
E 220-228 |
Sulphur dioxide — sulphites |
10 |
(3) |
only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum) |
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only vacuum-packed sweetcorn |
|
E 445 |
Glycerol esters of wood rosins |
50 |
|
only surface treatment of citrus fruit |
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
only fresh fruits, surface treatment |
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
|
E 902 |
Candelilla wax |
quantum satis |
|
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
|
E 903 |
Carnauba wax |
200 |
|
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
|
E 904 |
Shellac |
quantum satis |
|
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
|
E 905 |
Microcrystalline wax |
quantum satis |
|
only surface treatment of melons, papaya, mango, and avocado |
|
E 912 |
Montan acid esters |
quantum satis |
|
only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
|
E 914 |
Oxidised polyethylene wax |
quantum satis |
|
only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
|
|
|||||
|
|||||
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
||||
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only peeled potatoes |
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) |
only onion, garlic and shallot pulp |
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only horseradish pulp |
|
E 296 |
Malic acid |
quantum satis |
|
only prepacked unprocessed and peeled potatoes only |
|
E 300 |
Ascorbic acid |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 301 |
Sodium ascorbate |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 302 |
Calcium ascorbate |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 330 |
Citric acid |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 331 |
Sodium citrates |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 332 |
Potassium citrates |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
E 333 |
Calcium citrates |
quantum satis |
|
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
|
|||||
04.1.3 |
Frozen fruit and vegetables |
||||
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables including mushrooms and white pulses |
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only frozen and deep-frozen potatoes |
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
|||||
04.2 |
Processed fruit and vegetables |
||||
04.2.1 |
Dried fruit and vegetables |
||||
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 |
quantum satis |
|
only preserves of red fruit |
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only preserves of red fruit |
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only dried fruit |
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only dried coconut |
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, processed, including pulses |
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only dried mushrooms |
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) |
only dried ginger |
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only dried tomatoes |
|
E 220-228 |
Sulphur dioxide — sulphites |
400 |
(3) |
only white vegetables, dried |
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(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 |
600 |
(3) |
only dried apples and pears |
|
E 220-228 |
Sulphur dioxide — sulphites |
1 000 |
(3) |
only dried bananas |
|
E 220-228 |
Sulphur dioxide — sulphites |
2 000 |
(3) |
only dried apricots, peaches, grapes, prunes, and figs |
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
|
only dried fruit as glazing agent |
|
|
|||||
|
|||||
|
|||||
|
|||||
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
||||
Group I |
Additives |
|
|
|
|
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only preserves of red fruit |
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
E 101 |
Riboflavins |
quantum satis |
|
only vegetables (excluding olives) |
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only vegetables (excluding olives) |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only vegetables (excluding olives) |
|
E 150a-d |
Caramels |
quantum satis |
|
only vegetables (excluding olives) |
|
E 160a |
Carotenes |
quantum satis |
|
only vegetables (excluding olives) |
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only vegetables (excluding olives) |
|
E 163 |
Anthocyanins |
quantum satis |
|
only vegetables (excluding olives) |
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only vegetables (excluding olives) |
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only olives and olive-based preparations |
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only olives and olive-based preparations |
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only olives and olive-based preparations |
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
except olives and golden peppers in brine |
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only golden peppers in brine |
|
E 579 |
Ferrous gluconate |
150 |
(56) |
only olives darkened by oxidation |
|
E 585 |
Ferrous lactate |
150 |
(56) |
only olives darkened by oxidation |
|
E 950 |
Acesulfame K |
200 |
|
only sweet-sour preserves of fruit and vegetables |
|
E 951 |
Aspartame |
300 |
|
only sweet-sour preserves of fruit and vegetables |
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only sweet-sour preserves of fruit and vegetables |
|
E 955 |
Sucralose |
180 |
|
only sweet-sour preserves of fruit and vegetables |
|
E 959 |
Neohesperidine DC |
100 |
|
only sweet-sour preserves of fruit and vegetables |
|
E 961 |
Neotame |
10 |
|
only sweet-sour preserves of fruit and vegetables |
|
E 962 |
Salt of aspartame-acesulfame |
200 |
(11)a (49) (50) |
only sweet-sour preserves of fruit and vegetables |
|
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
|
|||||
04.2.3 |
Canned or bottled fruit and vegetables |
||||
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only vegetables (excluding olives) |
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
E 102 |
Tartrazine |
100 |
|
only processed mushy and garden peas (canned) |
|
E 133 |
Brilliant Blue FCF |
20 |
|
only processed mushy and garden peas (canned) |
|
E 142 |
Green S |
10 |
|
only processed mushy and garden peas (canned) |
|
E 127 |
Erythrosine |
200 |
|
only cocktail cherries and candied cherries |
|
E 127 |
Erythrosine |
150 |
|
only bigareaux cherries in syrup and in cocktails |
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, including pulses |
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
only bottled, sliced lemon |
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only bottled whiteheart cherries; vacuum-packed sweetcorn |
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
E 261 |
Potassium acetate |
quantum satis |
|
|
|
E 262 |
Sodium acetates |
quantum satis |
|
|
|
E 263 |
Calcium acetate |
quantum satis |
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
E 296 |
Malic acid |
quantum satis |
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
E 325 |
Sodium lactate |
quantum satis |
|
|
|
E 326 |
Potassium lactate |
quantum satis |
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
E 335 |
Sodium tartrates |
quantum satis |
|
|
|
E 336 |
Potassium tartrates |
quantum satis |
|
|
|
E 337 |
Sodium potassium tartrate |
quantum satis |
|
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
250 |
|
only pulses, legumes, mushrooms and artichokes |
|
E 410 |
Locust bean gum |
quantum satis |
|
only chestnuts in liquid |
|
E 412 |
Guar gum |
quantum satis |
|
only chestnuts in liquid |
|
E 415 |
Xanthan gum |
quantum satis |
|
only chestnuts in liquid |
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
E 512 |
Stannous chloride |
25 |
(55) |
only white asparagus |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
E 579 |
Ferrous gluconate |
150 |
(56) |
only olives darkened by oxidation |
|
E 585 |
Ferrous lactate |
150 |
(56) |
only olives darkened by oxidation |
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
E 950 |
Acesulfame K |
350 |
|
only fruit energy-reduced or with no added sugar |
|
E 951 |
Aspartame |
1 000 |
|
only fruit energy-reduced or with no added sugar |
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
(51) |
only fruit energy-reduced or with no added sugar |
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only fruit energy-reduced or with no added sugar |
|
E 955 |
Sucralose |
400 |
|
only fruit energy-reduced or with no added sugar |
|
E 959 |
Neohesperidine DC |
50 |
|
only fruit energy-reduced or with no added sugar |
|
E 961 |
Neotame |
32 |
|
only fruit energy-reduced or with no added sugar |
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only fruit energy-reduced or with no added sugar |
|
|
|||||
|
|||||
|