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

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

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ANNEX II Table 34: rows 501 - 750

[F1(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
(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
(56): Expressed as Fe
[F2(60): Expressed as steviol equivalents]
04.2.3 Canned or bottled fruit and vegetables
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 vegetables (excluding olives)
E 163 Anthocyanins quantum satis only preserves of red fruit
E 102 Tartrazine 100 only processed mushy and garden peas (canned)
E 133 Brilliant Blue FCF 20 only processed mushy and garden peas (canned)
E 142 Green S 10 only processed mushy and garden peas (canned)
E 127 Erythrosine 200 only cocktail cherries and candied cherries
E 127 Erythrosine 150 only bigareaux cherries in syrup and in cocktails
E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables, including pulses
E 220-228 Sulphur dioxide — sulphites 250 (3) only bottled, sliced lemon
E 220-228 Sulphur dioxide — sulphites 100 (3) only bottled whiteheart cherries; vacuum-packed sweetcorn
E 260 Acetic acid quantum satis
[F3E 261 Potassium acetates quantum satis

Period of application:

From 6 February 2013]

E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate 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
E 334 Tartaric acid (L(+)-) quantum satis
E 335 Sodium tartrates quantum satis
E 336 Potassium tartrates quantum satis
E 337 Sodium potassium tartrate quantum satis
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only pulses, legumes, mushrooms and artichokes
E 410 Locust bean gum quantum satis only chestnuts in liquid
E 412 Guar gum quantum satis only chestnuts in liquid
E 415 Xanthan gum quantum satis only chestnuts in liquid
E 509 Calcium chloride quantum satis
E 512 Stannous chloride 25 (55) only white asparagus
E 575 Glucono-delta-lactone quantum satis
E 579 Ferrous gluconate 150 (56) only olives darkened by oxidation
E 585 Ferrous lactate 150 (56) only olives darkened by oxidation
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 350 only fruit energy-reduced or with no added sugar
E 951 Aspartame 1 000 only fruit energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 1 000 (51) only fruit energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 200 (52) only fruit energy-reduced or with no added sugar
E 955 Sucralose 400 only fruit energy-reduced or with no added sugar
E 959 Neohesperidine DC 50 only fruit energy-reduced or with no added sugar
E 961 Neotame 32 only fruit energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only fruit energy-reduced or with no added sugar
(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
(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
(55): Expressed as Sn
(56): Expressed as Fe
04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1 Fruit and vegetable preparations excluding compote
Group I Additives
Group II Colours at quantum satis quantum satis only mostarda di frutta
Group III Colours with combined maximum limit 200 only mostarda di frutta
Group IV Polyols quantum satis only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks
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 vegetables (excluding olives)
E 163 Anthocyanins quantum satis only preserves of red fruit
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled
E 210-213 Benzoic acid — benzoates 500 (1) (2) only seaweed preparations, olives and olive-based preparations
E 210-213 Benzoic acid — benzoates 2 000 (1) (2) only cooked red beet
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2) only olive-based preparations
E 220-228 Sulphur dioxide — sulphites 50 (3) only processed white vegetables and mushrooms
E 220-228 Sulphur dioxide — sulphites 100 (3) only rehydrated dried fruit and lychees, mostarda di frutta
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 220-228 Sulphur dioxide — sulphites 800 (3) only jellying fruit extract, liquid pectin for sale to the final consumer
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 800 (1) (4) only fruit preparations
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for vegetable products
E 405 Propane-1, 2-diol alginate 5 000
[F4E 432-436 Polysorbates 500 (1)

only coconut milk

Period of application:

From 23 July 2012]

E 481-482 Stearoyl-2-lactylates 2 000 (1) only mostarda di frutta
E 950 Acesulfame K 350 only energy-reduced
E 951 Aspartame 1 000 only energy-reduced
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced
E 954 Saccharin and its Na, K and Ca salts 200 (52) only energy-reduced
E 955 Sucralose 400 only energy-reduced
E 959 Neohesperidine DC 50 only energy-reduced
[F2E 960 Steviol glycosides 200 (60) only energy-reduced]
E 961 Neotame 32 only energy-reduced
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced
(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
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
(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]
04.2.4.2 Compote, excluding products covered by category 16
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
E 440 Pectins quantum satis only fruit compote other than apple
E 509 Calcium chloride quantum satis only fruit compote other than apple
04.2.5 Jam, jellies and marmalades and similar products
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC
Group IV Polyols quantum satis only energy-reduced jams, jellies, marmalades or with no added sugar
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2) only low-sugar and similar low calorie or sugar-free products, mermeladas
E 210-213 Benzoic acid — benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228 Sulphur dioxide — sulphites 100 (3) only jams, jellies and mermelades made with sulphited fruit
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 333 Calcium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 335 Sodium tartrates quantum satis
E 350 Sodium malates quantum satis
E 440 Pectins quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 950 Acesulfame K 1 000 only energy-reduced jams jellies and marmalades
E 951 Aspartame 1 000 only energy-reduced jams jellies and marmalades
E 952 Cyclamic acid and its Na and Ca salts 1 000 only energy-reduced jams jellies and marmalades
E 954 Saccharin and its Na, K and Ca salts 200 (51) only energy-reduced jams jellies and marmalades
E 955 Sucralose 400 (52) only energy-reduced jams jellies and marmalades
E 959 Neohesperidine DC 50 only energy-reduced jams jellies and marmalades
[F2E 960 Steviol glycosides 200 (60) only energy-reduced jams jellies and marmalades]
E 961 Neotame 32 only energy-reduced jams jellies and marmalades
E 961 Neotame 2 only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only energy-reduced jams jellies and marmalades
[F5E 964 Polyglycitol syrup 500 000

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
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
[F2(60): Expressed as steviol equivalents]
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 100 Curcumin quantum satis except chestnut purée
E 104 Quinoline Yellow 100 (31) except chestnut purée
E 110 Sunset Yellow FCF/Orange Yellow S 100 (31) except chestnut purée
E 120 Cochineal, Carminic acid, Carmines 100 (31) except chestnut purée
E 124 Ponceau 4R, Cochineal Red A 100 (31) except chestnut purée
E 140 Chlorophylls, Chlorophyllins quantum satis except chestnut purée
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis except chestnut purée
E 142 Green S 100 (31) except chestnut purée
E 150a-d Caramels quantum satis except chestnut purée
E 160a Carotenes quantum satis except chestnut purée
E 160c Paprika extract, capsanthin, capsorubin quantum satis except chestnut purée
E 160d Lycopene 10 (31) except chestnut purée
E 161b Lutein 100 (31) except chestnut purée
E 162 Beetroot Red, betanin quantum satis except chestnut purée
E 163 Anthocyanins quantum satis except chestnut purée
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2) only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
E 210-213 Benzoic acid — benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228 Sulphur dioxide — sulphites 50 (3)
E 220-228 Sulphur dioxide — sulphites 100 (3) only jams, jellies and marmalades made with sulphited fruit
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 333 Calcium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 335 Sodium tartrates quantum satis
E 350 Sodium malates quantum satis
E 400-404 Alginic acid — alginates 10 000 (32)
E 406 Agar 10 000 (32)
E 407 Carrageenan 10 000 (32)
E 410 Locust bean gum 10 000 (32)
E 412 Guar gum 10 000 (32)
E 415 Xanthan gum 10 000 (32)
E 418 Gellan gum 10 000 (32)
E 440 Pectins quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 493 Sorbitan monolaurate 25 only jelly marmalade
E 509 Calcium chloride quantum satis
E 524 Sodium hydroxide quantum satis
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 1 000 only energy-reduced jams, jellies and marmalades
E 951 Aspartame 1 000 only energy-reduced jams, jellies and marmalades
E 952 Cyclamic acid and its Na and Ca salts 1 000 (51) only energy-reduced jams, jellies and marmalades
E 954 Saccharin and its Na, K and Ca salts 200 (52) only energy-reduced jams, jellies and marmalades
E 955 Sucralose 400 only energy-reduced jams, jellies and marmalades
E 959 Neohesperidine DC 50 only energy-reduced jams, jellies and marmalades
E 959 Neohesperidine DC 5 only fruit jellies as flavour enhancer
[F2E 960 Steviol glycosides 200 (60) only energy-reduced jams, jellies and marmalades]
E 961 Neotame 32 only energy-reduced jams, jellies and marmalades
E 961 Neotame 2 only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only energy-reduced jams, jellies and marmalades
[F5E 964 Polyglycitol syrup 500 000

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
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
[F2(60): Expressed as steviol equivalents]
[F6(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
04.2.5.3 Other similar fruit or vegetable spreads
Group II Colours at quantum satis except crème de pruneaux
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 100 Curcumin quantum satis except crème de pruneaux
E 104 Quinoline Yellow 100 (31) except crème de pruneaux
E 110 Sunset Yellow FCF/Orange Yellow S 100 (31) except crème de pruneaux]

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