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

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

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ANNEX II Table 34: rows 1 - 250

[F1Category number E-number Name Maximum level (mg/l or mg/kg as appropriate) Footnotes Restrictions/exceptions
[F20 Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for]
[F2E 290 Carbon dioxide quantum satis may be used in foods for infants and young children]
[F2E 938 Argon quantum satis may be used in foods for infants and young children
E 939 Helium quantum satis may be used in foods for infants and young children
E 941 Nitrogen quantum satis may be used in foods for infants and young children
E 942 Nitrous oxide quantum satis may be used in foods for infants and young children
E 948 Oxygen quantum satis may be used in foods for infants and young children
E 949 Hydrogen quantum satis may be used in foods for infants and young children]
[F2E 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]
[F3E 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

Period of application:

until 31 January 2014

[F2E 551-553 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] ]
[F2E 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]
[F3E 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

Period of application:

until 31 January 2014

[F2E 551-553 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
[F4E 200 – 202 Sorbic acid – potassium sorbate 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
[F3Group II Colours at quantum satis quantum satis

Period of application:

until 31 July 2014

Group II Colours at quantum satis quantum satis (74)

Period of application:

from 1 August 2014]

[F3Group III Colours with combined maximum limit 150

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 150 (74)

Period of application:

from 1 August 2014]

Group IV Polyols quantum satis only energy-reduced products or with no added sugar
[F5E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 5 (61)
E 124 Ponceau 4R, Cochineal Red A 5 (61) ]
E 160b Annatto, Bixin, Norbixin 10
E 160d Lycopene 30
[F4E 200-213 Sorbic acid – potassium sorbate; 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
[F6E 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
[F7E 969 Advantame 10 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
[F6(60): Expressed as steviol equivalents]
[F5(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
[F8(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
[F9E 310-320 Propyl gallate, 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
[F10E 466 Sodium carboxy methyl cellulose, Cellulose gum 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
[F10E 466 Sodium carboxy methyl cellulose, Cellulose gum 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
[F5E 104 Quinoline Yellow 10 (61) Only flavoured creams
E 110 Sunset Yellow FCF/Orange Yellow S 5 (61) Only flavoured creams
E 124 Ponceau 4R, Cochineal Red A 5 (61) 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
[F5(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
01.7 Cheese and cheese products
01.7.1 Unripened cheese excluding products falling in category 16
[F11Group I Additives except mozzarella]
Group II Colours at quantum satis quantum satis only flavoured unripened cheese
Group III Colours with combined maximum limit 150 only flavoured unripened cheese
[F4E 200-202 Sorbic acid – potassium sorbate 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
[F12 [F13E 120 Carminic acid, Carmine] 125 (83) only red marbled cheese and red pesto cheese]
E 140 Chlorophylls, Chlorophyllins quantum satis only sage Derby cheese
[F12E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese]
E 153 Vegetable carbon quantum satis only morbier cheese
E 160a Carotenes quantum satis only ripened orange, yellow and broken-white cheese
[F12E 160b Annatto, Bixin, Norbixin 15 only ripened orange, yellow and broken-white cheese and red and green pesto cheese]
E 160b Annatto, Bixin, Norbixin 50 only red Leicester cheese
E 160b Annatto, Bixin, Norbixin 35 only Mimolette cheese
[F12E 160c Paprika extract, capsanthin, capsorubin quantum satis only ripened orange, yellow and broken-white cheese and red pesto cheese]
E 163 Anthocyanins quantum satis only red marbled cheese
E 170 Calcium carbonate quantum satis
[F4E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods
E 200-202 Sorbic acid – potassium sorbate quantum satis only ripened products surface treatment]
E 234 Nisin 12,5 (29)
[F14E 235 Natamycin 1 mg/dm 2 surface (not present at a depth of 5 mm) only for the external treatment of uncut hard, semi-hard and semi-soft cheese]
E 239 Hexamethylene tetramine 25 mg/kg residual amount, expressed as formaldehyde only Provolone cheese
E 251-252 Nitrates 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
[F3E 551-559 Silicon dioxide – silicates 10 000 (1)

only sliced or grated cheese hard and semi-hard cheese

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000 (1)

only sliced or grated cheese hard and semi-hard cheese

Period of application:

from 1 February 2014]

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
[ F15 ]
(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
[F16(83): Maximum limit for aluminium coming from aluminium lakes of [F13E 120 carminic acid, carmine] 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
01.7.3 Edible cheese rind
Group II Colours at quantum satis quantum satis
[F3Group III Colours with combined maximum limit quantum satis

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit quantum satis (67)

Period of application:

from 1 August 2014]

[F5E 104 Quinoline Yellow 10 (62) ]
E 160d Lycopene 30
[F3E 180 Litholrubine BK quantum satis

Period of application:

until 31 July 2014

E 180 Litholrubine BK quantum satis (67)

Period of application:

from 1 August 2014]

E 160b Annatto, Bixin, Norbixin 20
[F5(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F14(67): Maximum limit for aluminium coming from aluminium lakes of [F13E 120 carminic acid, carmine] and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013]
01.7.4 Whey cheese
Group II Colours at quantum satis quantum satis
[F4E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only cheese, pre-packed, sliced; layered 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
[ F17
F17 ]
[F3 [F13E 120 Carminic acid, Carmine] 100 (33)

only flavoured processed cheese

Period of application:

until 31 July 2014

[F13E 120 Carminic acid, Carmine] 100 (33) (66)

only flavoured processed cheese

Period of application:

from 1 August 2014]

E 122 Azorubine, Carmoisine 100 (33) only flavoured processed cheese
[ F17 ]
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
[F4E 200-202 Sorbic acid – potassium sorbate 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
[F3E 551-559 Silicon dioxide – silicates 10 000 (1)

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000 (1)

Period of application:

from 1 February 2014]

(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
[F18(33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b]
[F14(66): Maximum limit for aluminium coming from aluminium lakes of [F13E 120 carminic acid, carmine] 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, 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
[F13E 120 Carminic acid, Carmine] 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]

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