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Commission Regulation (EC) No 780/2006 of 24 May 2006 amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs
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Annex VI to Regulation (EEC) No 2092/91 is amended as follows:
The text under the heading ‘GENERAL PRINCIPLES’ is amended as follows:
The first paragraph is replaced by the following:
‘Sections A, B and C cover the ingredients and processing aids which may be used in the preparation of foodstuffs composed essentially of one or more ingredients of plant and/or animal origin, referred to in Article 1(1)(b) of this Regulation, with the exception of wines covered by Council Regulation (EC) No 1493/1999(1).
Products of animal origin bearing an indication referring to the organic production method, which have been lawfully produced before the date of application of Commission Regulation (EC) No 780/2006(2), may be marketed until stocks are exhausted.’
The second paragraph is replaced by the following:
‘When a foodstuff is composed of ingredients of plant and animal origin, the rules established in Article 3 of Directive 95/2/EC of the European Parliament and of the Council(3) shall apply.
The inclusion in Sub-section A.1 of sodium nitrite and potassium nitrate shall be re-examined before 31 December 2007, with a view to limiting or withdrawing the use of these additives.’
Section A is amended as follows:
Subsection A.1 is replaced by the following:
a Maximum levels available from all sources, expressed as SO2 in mg/l. | ||||
b In this context, “fruit wine” is defined as wine made from fruits other than grapes. | ||||
c “Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk | ||||
d The restriction concerns only animal products. | ||||
e This additive can only be used if it has been demonstrated to the satisfaction of the competent authority that no technological alternative giving the same sanitary guarantees and/or allowing to maintain the specific features of the product, is available.’ | ||||
Code | Name | Preparation of foodstuffs of plant origin | Preparation of foodstuffs of animal origin | Specific conditions |
---|---|---|---|---|
E 153 | Vegetable carbon | X | Ashy goat cheese Morbier cheese | |
E 160b | Annatto, Bixin, Norbixin | X | Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese | |
E 170 | Calcium carbonate | X | X | Shall not be used for colouring or calcium enrichment of products |
E 220 Or | Sulphur dioxide | X | X | In fruit winesb without added sugar (including cider and perry) or in mead: 50 mga For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mga |
E 224 | Potassium metabisulphite | X | X | |
E 250 Or | Sodium nitrite | X | Meat productse For E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg For E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg For E 250: maximum residual amount expressed as NaNO2: 50 mg/kg For E 252: maximum residual amount expressed as NaNO3: 50 mg/kg | |
E 252 | Potassium nitrate | X | ||
E 270 | Lactic acid | X | X | |
E 290 | Carbon dioxide | X | X | |
E 296 | Malic acid | X | ||
E 300 | Ascorbic acid | X | X | Meat productsd |
E 301 | Sodium ascorbate | X | Meat products in connection with nitrites or nitratesd | |
E 306 | Tocopherol-rich extract | X | X | Anti-oxidant for fats and oils |
E 322 | Lecithins | X | X | Milk productsd |
E 325 | Sodium lactate | X | Milk-based and meat products | |
E 330 | Citric acid | X | ||
E 331 | Sodium citrates | X | ||
E 333 | Calcium citrates | X | ||
E 334 | Tartaric acid (L(+)–) | X | ||
E 335 | Sodium tartrates | X | ||
E 336 | Potassium tartrates | X | ||
E 341 (i) | Monocalcium-phosphate | X | Raising agent for self raising flour | |
E 400 | Alginic acid | X | X | Milk-based productsd |
E 401 | Sodium alginate | X | X | Milk-based productsd |
E 402 | Potassium alginate | X | X | Milk-based productsd |
E 406 | Agar | X | X | Milk-based and meat productsd |
E 407 | Carrageenan | X | X | Milk-based productsd |
E 410 | Locust bean gum | X | X | |
E 412 | Guar gum | X | X | |
E 414 | Arabic gum | X | X | |
E 415 | Xanthan gum | X | X | |
E 422 | Glycerol | X | For plant extracts | |
E 440 (i) | Pectin | X | X | Milk-based productsd |
E 464 | Hydroxypropyl methyl cellulose | X | X | Encapsulation material for capsules |
E 500 | Sodium carbonates | X | X | |
E 501 | Potassium carbonates | X | ||
E 503 | Ammonium carbonates | X | ||
E 504 | Magnesium carbonates | X | ||
E 509 | Calcium chloride | X | Milk coagulation | |
E 516 | Calcium sulphate | X | Carrier | |
E 524 | Sodium hydroxide | X | Surface treatment of “Laugengebäck” | |
E 551 | Silicon dioxide | X | Anti-caking agent for herbs and spices | |
E 553b | Talc | X | X | Coating agent for meat products |
E 938 | Argon | X | X | |
E 939 | Helium | X | X | |
E 941 | Nitrogen | X | X | |
E 948 | Oxygen | X | X |
Subsection A.4, is replaced by the following:
Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified micro-organisms within the meaning of Directive 2001/18/EC of the European Parliament and of the Council(4).’.
The following Sub-section A.6. is added:
In the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European Parliament and of the Council(5) shall apply.’
Section B is replaced by the following:
a The restriction concerns only animal products. Preparations of micro-organisms and enzymes: Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified micro-organisms and with the exception of enzymes derived from “genetically modified organisms” within the meaning of Directive 2001/18/EC. | |||
Name | Preparation of foodstuffs of plant origin | Preparation of foodstuffs of animal origin | Specific conditions |
---|---|---|---|
Water | X | X | Drinking water within the meaning of Council Directive 98/83/ECb |
Calcium chloride | X | Coagulation agent | |
Calcium carbonate | X | ||
Calcium hydroxide | X | ||
Calcium sulphate | X | Coagulation agent | |
Magnesium chloride (or nigari) | X | Coagulation agent | |
Potassium carbonate | X | Drying of grapes | |
Sodium carbonate | X | Sugar(s) production | |
Citric acid | X | Oil production and hydrolysis of starch | |
Sodium hydroxide | X | Sugar(s) production Oil production from rape seed (Brassica spp) | |
Sulphuric acid | X | Sugar(s) production | |
Isopropanol (propanol-2-ol) | X | In the crystallisation process in sugar preparation; in due respect of the provisions of Council Directive 88/344/EEC, for a period expiring on 31/12/2006 | |
Carbon dioxide | X | X | |
Nitrogen | X | X | |
Ethanol | X | X | Solvent |
Tannic acid | X | Filtration aid | |
Egg white albumen | X | ||
Casein | X | ||
Gelatin | X | ||
Isinglass | X | ||
Vegetal oils | X | X | Greasing, releasing or anti-foaming agent |
Silicon dioxide gel or colloïdal solution | X | ||
Activated carbon | X | ||
Talc | X | ||
Bentonite | X | X | Sticking agent for meada |
Kaolin | X | X | Propolisa |
Diatomaceous earth | X | ||
Perlite | X | ||
Hazelnut shells | X | ||
Rice meal | X | ||
Beeswax | X | Releasing agent | |
Carnauba wax | X | Releasing agent |
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