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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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Changes over time for: ANNEX II Table 34: rows 251 - 500

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Version Superseded: 15/05/2023

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Point in time view as at 27/10/2016.

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There are currently no known outstanding effects by UK legislation for Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 251 - 500. Help about Changes to Legislation

ANNEX II Table 34: rows 251 - 500

[F1E 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
[F2E 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 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
[F3E 551-559 Silicon dioxide, calcium silicate, magnesium silicate, talc 10 000 (1)

only sliced or grated hard and semi-hard products

Period of application:

until 31 January 2014

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

only sliced or grated hard and semi-hard products

Period of application:

from 1 February 2014]

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
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
[F3E 551-559 Silicon dioxide – silicates 10 000 (1)

only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners

Period of application:

Until 31 January 2014

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

only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners

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
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
[F401.9 Edible caseinates
E 170 Calcium carbonate quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 380 Triammonium citrate quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 503 Ammonium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 524 Sodium hydroxide quantum satis
E 525 Potassium hydroxide quantum satis
E 526 Calcium hydroxide quantum satis
E 527 Ammonium hydroxide quantum satis
E 528 Magnesium hydroxide quantum satis ]
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
[F2E 270 Lactic acid quantum satis only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils]
[F2E 300 Ascorbic acid quantum satis only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils]
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
[F2E 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, except virgin oils and olive oils]
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
[F5E 392 Extracts of rosemary 100 (41) (46) only spreadable fats with a fat content less than 80 %]
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)
[F3E 551-559 Silicon dioxide – silicates 30 000 (1)

only tin greasing products

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 30 000 (1)

only tin greasing products

Period of application:

from 1 February 2014]

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
[F5(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid]
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
[F3E 551-559 Silicon dioxide – silicates 30 000 (1)

only tin greasing products

Period of application:

Until 31 January 2014

E 551-553 Silicon dioxide – silicates 30 000 (1)

only tin greasing products

Period of application:

from 1 February 2014]

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
[F3Group II Colours at quantum satis quantum satis

Period of application:

until 31 July 2014

Group II Colours at quantum satis quantum satis (75)

Period of application:

from 1 August 2014]

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
[F6E 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
[F7E 964 Polyglycitol syrup 200 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F8E 969 Advantame 10 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
[F9(25): The quantities of each of the colours E 122 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
[F6(60): Expressed as steviol equivalents]
[F10(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
[F11E 172 Iron oxides and hydroxides 6

only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to:

  • repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,

    and/or

  • provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode

Period of application:

From 24 June 2013 .]

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
[F11E 464 Hydroxypropyl methyl cellulose 10

only for citrus fruit, melons and pomegranates in order to:

  • repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,

    and/or

  • provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode

Period of application:

From 24 June 2013 .]

E 473-474 Sucrose esters of fatty acids — sucroglycerides quantum satis (1) only fresh fruits, surface treatment
[F12E 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
[F12E 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]

[ F13 ]
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
[F14E 300 Ascorbic acid quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 301 Sodium ascorbate quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 302 Calcium ascorbate quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 330 Citric acid quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 331 Sodium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 332 Potassium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 333 Calcium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes]
[F15E 401 Sodium alginate 2 400 (82) only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer]
(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
[F15(82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food.]
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
[ F16 ]
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]

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