[(52): Maximum usable levels are expressed in free imide |
(24): Ingoing amount, residues not detectable |
[(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l] |
(45): Calculated as anhydrous extract |
[(60): Expressed as steviol equivalents] |
[(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] |
[(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] |
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 |
E 901 | Beeswax, white and yellow | quantum satis | | only coffee beans, as glazing agent |
E 902 | Candelilla wax | quantum satis | | only coffee beans, as glazing agent |
E 903 | Carnauba wax | 200 | | only coffee beans, as glazing agent |
E 904 | Shellac | quantum satis | | only coffee beans, as glazing agent |
14.1.5.2 | Other |
Group I | Additives | | | excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks |
[E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 600 | (1) (2) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates] |
E 242 | Dimethyl dicarbonate | 250 | (24) | only liquid tea concentrate |
E 297 | Fumaric acid | 1 000 | | only instant products for preparation of flavoured tea and herbal infusions |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only coffee-based drinks for vending machines; Instant tea and instant herbal infusions |
E 355-357 | Adipic acid — adipates | 10 000 | (1) | only powders for home preparation of drinks |
E 363 | Succinic acid | 3 000 | | only powders for home preparation of drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 1 000 | (1) | only canned liquid coffee |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only powders for the preparation of hot beverages |
E 481-482 | Sodium and calcium Stearoyl-2-lactylate | 2 000 | (1) | only powders for the preparation of hot beverages |
E 491-495 | Sorbitan esters | 500 | (1) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
[E 960 | Steviol glycosides | 30 | (60) (93) | only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars |
E 960 | Steviol glycosides | 30 | (60) (93) | only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars |
E 960 | Steviol glycosides | 20 | (60) (93) | only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars] |
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(24): Ingoing amount, residues not detectable |
[(60): Expressed as steviol equivalents |
(93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption] |
14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
14.2.1 | Beer and malt beverages |
[E 150a,b,d | Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel | quantum satis | | |
E 150c | Ammonia caramel | 6 000 | | |
E 150c | Ammonia caramel | 9 500 | | only ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %); Brown ale, porter, stout and old ale] |
E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates] |
E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | |
E 220-228 | Sulphur dioxide — sulphites | 50 | | only beer with a second fermentation in the cask |
E 270 | Lactic acid | quantum satis | | |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 330 | Citric acid | quantum satis | | |
E 405 | Propane-1, 2-diol alginate | 100 | | |
E 414 | Gum arabic (acacia gum) | quantum satis | | |
E 950 | Acesulfame K | 350 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 951 | Aspartame | 600 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 955 | Sucralose | 250 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 959 | Neohesperidine DC | 10 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
[E 960 | Steviol glycosides | 70 | (60) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type] |
E 961 | Neotame | 20 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
[E 969 | Advantame | 6 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type] |
E 950 | Acesulfame K | 25 | (52) | only energy-reduced beer |
E 951 | Aspartame | 25 | | only energy-reduced beer |
E 955 | Sucralose | 10 | | only energy-reduced beer |
E 959 | Neohesperidine DC | 10 | | only energy-reduced beer |
E 961 | Neotame | 1 | | only energy-reduced beer |
E 962 | Salt of aspartame-acesulfame | 25 | (11)b (49) (50) | only energy-reduced beer |
[E 969 | Advantame | 0,5 | | only energy-reduced beer] |
[E 1105 | Lysozyme | quantum satis | | only in beers that will not receive either pasteurisation or sterile filtration
Period of application:
From 25 June 2012]
|
[E 1200 | Polydextrose | quantum satis | | Only energy-reduced and low-alcohol beers
Period of application:
From 25 June 2012]
|
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(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 |
(52): Maximum usable levels are expressed in free imide |
[(60): Expressed as steviol equivalents] |
14.2.2 | Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts |
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only alcohol-free] |
[E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free
Period of application:
From 19 July 2012]
|
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only alcohol-free |
E 242 | Dimethyl dicarbonate | 250 | (24) | only alcohol-free |
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(24): Ingoing amount, residues not detectable |
14.2.3 | Cider and perry |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | excluding cidre bouché |
Group III | Colours with combined maximum limit | 200 | | excluding cidre bouché |
[E 104 | Quinoline Yellow | 25 | (64) | excluding cidre bouché |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (64) | excluding cidre bouché] |
E 150a-d | Caramels | quantum satis | | only cidre bouché |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | ] |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 405 | Propane-1, 2-diol alginate | 100 | | excluding cidre bouché |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
E 900 | Dimethyl polysiloxane | 10 | | excluding cidre bouché |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 600 | | |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | |
E 955 | Sucralose | 50 | | |
E 959 | Neohesperidine DC | 20 | | |
E 961 | Neotame | 20 | | |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | |
[E 969 | Advantame | 6 | | ] |
E 999 | Quillaia extract | 200 | (45) | excluding cidre bouché |
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(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 |
(52): Maximum usable levels are expressed in free imide |
(24): Ingoing amount, residues not detectable |
(45): Calculated as anhydrous extract |
[(64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III] |
14.2.4 | Fruit wine and made wine |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
[Group II | Colours at quantum satis | quantum satis | | Excluding wino owocowe markowe |
Group III | Colours with combined maximum limit | 200 | | Excluding wino owocowe markowe] |
[E 104 | Quinoline Yellow | 20 | (61) | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | |
E 124 | Ponceau 4R, Cochineal Red A | 1 | (61) | ] |
[E 160d | Lycopene | 10 | | Excluding wino owocowe markowe] |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | ] |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 220-228 | Sulphur dioxide — sulphites | 260 | (3) | only made wine |
[E 242 | Dimethyl dicarbonate | 250 | (24) | Only fruit wine, alcohol reduced wine and wino owocowe markowe , wino owocowe wzmocnione , wino owocowe aromatyzowane , wino z soku winogronowego and aromatyzowane wino z soku winogronowego] |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
[E 353 | Metatartaric acid | 100 | | only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego] |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | | |
[E 1105 | Lysozyme | quantum satis | | only wino z soku winogronowego and aromatyzowane wino z soku winogronowego] |
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
[(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] |
14.2.5 | Mead |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | ] |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (24) | |
(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 |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 |
Group I | Additives | | | except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs |
[Group II | Colours at quantum satis | quantum satis | | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[Group III | Colours with combined maximum limit | 200 | (87) | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 104 | Quinoline Yellow | 180 | (61) | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (61) | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 123 | Amaranth | 30 | | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 124 | Ponceau 4R, Cochineal Red A | 170 | (61) | except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 150a-d | Caramels | quantum satis | | except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a] |
E 160b | Annatto, Bixin, Norbixin | 10 | | only liqueurs |
E 174 | Silver | quantum satis | | only liqueurs |
E 175 | Gold | quantum satis | | only liqueurs |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only distilled alcoholic beverages containing whole pears |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | except: whisky, whiskey |
E 405 | Propane-1, 2-diol alginate | 10 000 | | only emulsified liqueurs |
E 416 | Karaya gum | 10 000 | | only egg-based liqueurs |
E 445 | Glycerol esters of wood rosins | 100 | | only cloudy spirit drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | except: whisky, whiskey |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | only emulsified liqueurs |
E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only emulsified liqueurs |
(1): The additives may be added individually or in combination |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
[(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] |
[(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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] |
14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
14.2.7.1 | Aromatised wines |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
[ |
] |
E 150a-d | Caramels | quantum satis | | |
E 100 | Curcumin | 100 | (26) (27) | only americano, bitter vino |
E 101 | Riboflavins | 100 | (26) (27) | only americano, bitter vino |
E 102 | Tartrazine | 100 | (26) (27) | only americano, bitter vino |
[E 104 | Quinoline Yellow | 50 | (26) (27) | only americano, bitter vino] |
[ |
] |
[E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (27) | only bitter vino] |
[E 120 | Cochineal, Carminic acid, Carmines | 100 | (26) (27) (87) | only americano, bitter vino] |
E 122 | Azorubine, Carmoisine | 100 | (26) (27) | only americano, bitter vino |
E 123 | Amaranth | 100 | (26) (27) | only americano, bitter vino |
[E 124 | Ponceau 4R, Cochineal Red A | 50 | (26) (27) | only americano, bitter vino] |
[ ] |
E 129 | Allura Red AG | 100 | (27) | only bitter vino |
E 123 | Amaranth | 30 | | only aperitif wines |
[ ] |
[ ] |
[E 163 | Anthocyanins | quantum satis | | only americano] |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | ] |
[E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | ] |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (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 |
[(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present] |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
(26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination |
(27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
[(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] |
[(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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] |
14.2.7.2 | Aromatised wine-based drinks |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
[ |
] |
E 100 | Curcumin | 100 | (28) | only bitter soda |
E 101 | Riboflavins | 100 | (28) | only bitter soda |
E 102 | Tartrazine | 100 | (28) | only bitter soda |
[E 104 | Quinoline Yellow | 50 | (61) | only bitter soda] |
[E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only bitter soda] |
[E 120 | Cochineal, Carminic acid, Carmines | 100 | (28) (87) | only bitter soda] |
E 122 | Azorubine, Carmoisine | 100 | (28) | only bitter soda |
E 123 | Amaranth | 100 | (28) | only bitter soda |
[E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only bitter soda] |
E 129 | Allura Red AG | 100 | (28) | only bitter soda |
[E 150a-d | Caramels | quantum satis | | except sangria, clarea, zurra] |
[ ] |
[E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | ] |
[E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | ] |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (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 |
[(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present] |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
(28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
[(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] |
[(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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] |
14.2.7.3 | Aromatised wine-product cocktails |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
[Group III | Colours with combined maximum limit | 200 | (87) | ] ] |