[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 |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods |
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 |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
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 |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
01.4 | 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 960 | Steviol glycosides | 100 | (60) | 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 |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(51): Maximum usable levels are expressed in free acid |
(52): Maximum usable levels are expressed in free imide |
[(60): Expressed as steviol equivalents] |
[(74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
01.5 | 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 | | |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
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 |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
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 |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
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 | | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(8): mg/dm 2 surface, not present at a depth of 5 mm |
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
01.7.3 | 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 | | |
[(67): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
01.7.4 | 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 | | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid. |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
01.7.5 | 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) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes |
(33): Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b |
[(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
01.7.6 | 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/dm 2 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 |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(29): This substance may be present naturally in certain products as a result of fermentation processes |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
01.8 | Dairy analogues, including beverage whiteners] |