[Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
E 200-203 | Sorbic acid — sorbates | quantum satis | (1) (2) | only cheese analogues (surface treatment only) |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only analogues of cheese based on protein |
E 251-252 | Nitrates | 150 | (30) | only dairy-based cheese analogue |
E 280-283 | Propionic acid — propionates | quantum satis | | only cheese analogues (surface treatment only) |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only whipped cream analogues |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only processed cheese analogues |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only beverage whiteners |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 50 000 | (1) (4) | only beverage whiteners for vending machines |
E 432-436 | Polysorbates | 5 000 | (1) | only milk and cream analogues |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only cream analogues |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 20 000 | (1) | only beverage whiteners |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | only milk and cream analogues |
E 475 | Polyglycerol esters of fatty acids | 500 | | only beverage whiteners |
E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | | only beverage whiteners |
E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | | only milk and cream analogues |
E 481-482 | Stearoyl-2-lactylates | 3 000 | (1) | only beverage whiteners |
E 491-495 | Sorbitan esters | 5 000 | (1) | only milk and cream analogues; beverage whiteners |
E 551-559 | Silicon dioxide — silicates | 10 000 | (1) | only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners |
(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 |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
02 | Fats and oils and fat and oil emulsions |
02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
E 100 | Curcumin | quantum satis | | only fats |
E 160a | Carotenes | quantum satis | | only fats |
E 160b | Annatto, bixin, norbixin | 10 | | only fats |
E 270 | Lactic acid | quantum satis | | only cooking and/or frying purposes or the preparation of gravy |
E 300 | Ascorbic acid | quantum satis | | only cooking and/or frying purposes or the preparation of gravy |
E 304 | Fatty acid esters of ascorbic acid | quantum satis | | except virgin oils and olive oils |
E 306 | Tocopherol-rich extract | quantum satis | | except virgin oils and olive oils |
E 307 | Alpha-tocopherol | quantum satis | | except virgin oils and olive oils |
E 307 | Alpha-tocopherol | 200 | | only refined olive oils, including olive pomace oil |
E 308 | Gamma tocopherol | quantum satis | | except virgin oils and olive oils |
E 309 | Delta-tocopherol | quantum satis | | except virgin oils and olive oils |
E 310-320 | Gallates, TBHQ and BHA, individually or in combination | 200 | (1) (41) | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat |
E 321 | Butylated hydroxytoluene (BHT) | 100 | (41) | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
E 322 | Lecithins | 30 000 | | except virgin oils and olive oils |
E 330 | Citric acid | quantum satis | | except virgin oils and olive oils |
E 331 | Sodium citrates | quantum satis | | except virgin oils and olive oils |
E 332 | Potassium citrates | quantum satis | | except virgin oils and olive oils |
E 333 | Calcium citrates | quantum satis | | except virgin oils and olive oils |
E 392 | Extracts of rosemary | 30 | (41) (46) | only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products |
E 392 | Extracts of rosemary | 50 | (41) (46) | only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil |
E 471 | Mono- and diglycerides of fatty acids | 10 000 | | except virgin oils and olive oils |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | | only for cooking and/or frying purposes or for the preparation of gravy |
E 900 | Dimethyl polysiloxane | 10 | | only oils and fats for frying |
(1): The additives may be added individually or in combination |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
02.2 | Fat and oil emulsions mainly of type water-in-oil |
02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat |
E 160a | Carotenes | quantum satis | | except butter from sheep and goats milk |
E 500 | Sodium carbonates | quantum satis | | only soured cream butter |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only soured cream butter |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
02.2.2 | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions |
Group I | Additives | | | |
E 100 | Curcumin | quantum satis | | excluding reduced fat butter |
E 160a | Carotenes | quantum satis | | |
E 160b | Annatto, bixin, norbixin | 10 | | excluding reduced fat butter |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only fat emulsions (excluding butter) with a fat content of 60 % or more |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only fat emulsions with a fat content less than 60 % |
E 310-320 | Gallates, TBHQ and BHA, individually or in combination | 200 | (1) (2) | only frying fat |
E 321 | Butylated hydroxytoluene (BHT) | 100 | | only frying fat |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only spreadable fats |
E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 100 | | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less |
E 405 | Propane-1, 2-diol alginate | 3 000 | | |
E 432-436 | Polysorbates | 10 000 | (1) | only fat emulsions for baking |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only fat emulsions for baking |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | |
E 476 | Polyglycerol polyricinoleate | 4 000 | | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat |
E 477 | Propane-1,2-diol esters of fatty acids | 10 000 | | only fat emulsions for baking purposes |
E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | 5 000 | | only fat emulsions for frying purposes |
E 481-482 | Stearoyl-2-lactylates | 10 000 | (1) | |
E 491-495 | Sorbitan esters | 10 000 | (1) | |
E 551-559 | Silicon dioxide — silicates | 30 000 | (1) | only tin greasing products |
E 900 | Dimethyl polysiloxane | 10 | | only oils and fats for frying |
E 959 | Neohesperidine DC | 5 | | only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 |
(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 |
02.3 | Vegetable oil pan spray |
Group I | Additives | | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only water-based emulsion sprays for coating baking tins |
E 392 | Extracts of rosemary | 50 | (41) (46) | only fats and oils for the professional manufacture of heat-treated foods |
E 551-559 | Silicon dioxide — silicates | 30 000 | (1) | only tin greasing products |
E 943a | Butane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
E 943b | Isobutane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
E 944 | Propane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
(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 |
03 | Edible ices |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 150 | (25) | |
Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugar |
E 160b | Annatto, Bixin, Norbixin | 20 | | |
E 160d | Lycopene | 40 | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 405 | Propane-1, 2-diol alginate | 3 000 | | only water-based edible ices |
E 427 | Cassia gum | 2 500 | | |
E 432-436 | Polysorbates | 1 000 | (1) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
E 477 | Propane-1,2-diol esters of fatty acids | 3 000 | | |
E 491-495 | Sorbitan esters | 500 | (1) | |
E 901 | Beeswax, white and yellow | quantum satis | | only prepacked wafers containing ice cream |
E 950 | Acesulfame K | 800 | | only energy-reduced or with no added sugar |
E 951 | Aspartame | 800 | | only energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugar |
E 955 | Sucralose | 320 | | only energy-reduced or with no added sugar |
E 957 | Thaumatin | 50 | | only energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 50 | | only energy-reduced or with no added sugar |
[E 960 | Steviol glycosides | 200 | (60) | only energy-reduced or with no added sugar] |
E 961 | Neotame | 26 | | only energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 800 | (11)b (49) (50) | only energy-reduced 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 |
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
(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] |
[(75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
04 | Fruit and vegetables |
04.1 | Unprocessed fruit and vegetables |
04.1.1 | Entire fresh fruit and vegetables |
E 200-203 | Sorbic acid — sorbates | 20 | | only surface treatment of unpeeled fresh citrus fruit |
E 220-228 | Sulphur dioxide — sulphites | 10 | (3) | only table grapes, fresh lychees (measured on edible parts) and blueberries ( Vaccinium corymbosum ) |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only vacuum-packed sweetcorn |
E 445 | Glycerol esters of wood rosins | 50 | | only surface treatment of citrus fruit |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | only fresh fruits, surface treatment |
E 901 | Beeswax, white and yellow | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
E 902 | Candelilla wax | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
E 903 | Carnauba wax | 200 | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
E 904 | Shellac | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
E 905 | Microcrystalline wax | quantum satis | | only surface treatment of melons, papaya, mango, and avocado |
E 912 | Montan acid esters | quantum satis | | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
E 914 | Oxidised polyethylene wax | quantum satis | | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
(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 |
04.1.2 | Peeled, cut and shredded fruit and vegetables |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only peeled potatoes |
E 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulp |
E 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulp |
E 296 | Malic acid | quantum satis | | only prepacked unprocessed and peeled potatoes only |
E 300 | Ascorbic acid | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 301 | Sodium ascorbate | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 302 | Calcium ascorbate | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 330 | Citric acid | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 331 | Sodium citrates | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 332 | Potassium citrates | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 333 | Calcium citrates | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
(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 |
04.1.3 | Frozen fruit and vegetables |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables including mushrooms and white pulses |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only frozen and deep-frozen potatoes |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 302 | Calcium ascorbate | quantum satis | | |
E 330 | Citric acid | quantum satis | | |
E 331 | Sodium citrates | quantum satis | | |
E 332 | Potassium citrates | quantum satis | | |
E 333 | Calcium citrates | quantum satis | | |
(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 |
04.2 | Processed fruit and vegetables |
04.2.1 | Dried fruit and vegetables |
Group I | Additives | | | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion |
E 101 | Riboflavins | quantum satis | | only preserves of red fruit |
E 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruit |
E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit |
E 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruit |
E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit |
E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit |
E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit |
E 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruit |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruit |
E 150a-d | Caramels | quantum satis | | only preserves of red fruit |
E 160a | Carotenes | quantum satis | | only preserves of red fruit |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruit |
E 162 | Beetroot Red, betanin | quantum satis | | only preserves of red fruit |
E 163 | Anthocyanins | quantum satis | | only preserves of red fruit |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only dried fruit |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dried coconut |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, processed, including pulses |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only dried mushrooms |
E 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only dried ginger |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried tomatoes |
E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only white vegetables, dried |
E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs |
E 220-228 | Sulphur dioxide — sulphites | 600 | (3) | only dried apples and pears |
E 220-228 | Sulphur dioxide — sulphites | 1 000 | (3) | only dried bananas |
E 220-228 | Sulphur dioxide — sulphites | 2 000 | (3) | only dried apricots, peaches, grapes, prunes, and figs |
E 907 | Hydrogenated poly-1-decene | 2 000 | | only dried fruit as glazing agent |
(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 |
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
Group I | Additives | | | |
E 101 | Riboflavins | quantum satis | | only preserves of red fruit |
E 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruit |
E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit |
E 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruit |
E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit |
E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit |
E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit |
E 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruit |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruit |
E 150a-d | Caramels | quantum satis | | only preserves of red fruit |
E 160a | Carotenes | quantum satis | | only preserves of red fruit |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruit |
E 162 | Beetroot Red, betanin | quantum satis | | only preserves of red fruit |
E 163 | Anthocyanins | quantum satis | | only preserves of red fruit |
E 101 | Riboflavins | quantum satis | | only vegetables (excluding olives) |
E 140 | Chlorophylls, Chlorophyllins | quantum satis | | only vegetables (excluding olives) |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only vegetables (excluding olives) |
E 150a-d | Caramels | quantum satis | | only vegetables (excluding olives) |
E 160a | Carotenes | quantum satis | | only vegetables (excluding olives) |
E 162 | Beetroot Red, betanin | quantum satis | | only vegetables (excluding olives) |
E 163 | Anthocyanins | quantum satis | | only vegetables (excluding olives) |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2 000 | (1) (2) | only vegetables (excluding olives) |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only olives and olive-based preparations |
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only olives and olive-based preparations |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 000 | (1) (2) | only olives and olive-based preparations |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | except olives and golden peppers in brine |
E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only golden peppers in brine |
E 579 | Ferrous gluconate | 150 | (56) | only olives darkened by oxidation |
E 585 | Ferrous lactate | 150 | (56) | only olives darkened by oxidation |
E 950 | Acesulfame K | 200 | | only sweet-sour preserves of fruit and vegetables |
E 951 | Aspartame | 300 | | only sweet-sour preserves of fruit and vegetables |
E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only sweet-sour preserves of fruit and vegetables |
E 955 | Sucralose | 180 | | only sweet-sour preserves of fruit and vegetables |
E 959 | Neohesperidine DC | 100 | | only sweet-sour preserves of fruit and vegetables |
[E 960 | Steviol glycosides | 100 | (60) | only sweet-sour preserves of fruit and vegetables] |
E 961 | Neotame | 10 | | only sweet-sour preserves of fruit and vegetables |
E 962 | Salt of aspartame-acesulfame | 200 | (11)a (49) (50) | only sweet-sour preserves of fruit and vegetables |
(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 |
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133] |