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)

ANNEX II Table 34: rows 251 - 500

[F1Group 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
[F2E 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
[F3E 964 Polyglycitol syrup 200 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 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
(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
[F2(60): Expressed as steviol equivalents]
[F4(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
[F5E 901 Beeswax, white and yellow quantum satis

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts

Period of application as regards bananas, mangoes, avocados and pomegranates:

From 25 December 2012]

E 902 Candelilla wax quantum satis only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
[F5E 903 Carnauba wax 200

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts

Period of application as regards pomegranates, mangoes, avocados and papayas:

From 25 December 2012 .

E 904 Shellac quantum satis

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts

Period of application as regards pomegranates, mangoes, avocados and papayas:

From 25 December 2012 .

E 905 Microcrystalline wax quantum satis

only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples

Period of application pineapples:

From 25 December 2012]

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
[F2E 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]