Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilDangos y teitl llawn

ANNEX II Table 34: rows 1 - 250

[F1 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
	[F2 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
		[F2 (60): Expressed as steviol equivalents]
		[F3 (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
		[F3 (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
		[F3 (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]

Textual Amendments

F1 Substituted by 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).

F2 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).