[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 129, E 131 and 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 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 |
[E 969 | Advantame | 3 | | 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 129, E 131 and 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 |
[(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 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 and processed mushrooms] |
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 | | |
[E 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 |
[E 969 | Advantame | 10 | | 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 129, E 131 and 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 100 | Curcumin | 50 | | Only seaweed based fish roe analogues] |
E 101 | Riboflavins | quantum satis | | only preserves of red fruit |
[E 101 | Riboflavins | quantum satis | | Only seaweed based fish roe analogues] |
[E 104 | Quinoline Yellow | 30 | (61) | Only mostarda di frutta |
E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | Only mostarda di frutta] |
[E 120 | Cochineal, Carminic acid, Carmines | 100 | | Only seaweed based fish roe analogues] |
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 | 20 | (61) | Only mostarda di frutta] |
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 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | Only seaweed based fish roe analogues |
E 150a | Plain caramels | quantum satis | | Only seaweed based fish roe analogues] |
E 150a-d | Caramels | quantum satis | | only preserves of red fruit |
[E 153 | Vegetable carbon | quantum satis | | Only seaweed based fish roe analogues] |
E 160a | Carotenes | quantum satis | | only preserves of red fruit |
[E 160a | Carotenes | quantum satis | | Only seaweed based fish roe analogues] |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruit |
[E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | Only seaweed based fish roe analogues |
E 160e | Beta-apo-8’-carotenal (C 30) | 100 | | Only seaweed based fish roe analogues] |
E 162 | Beetroot Red, betanin | quantum satis | | only vegetables (excluding olives) |
[E 162 | Beetroot Red, betanin | quantum satis | | Only seaweed based fish roe analogues] |
E 163 | Anthocyanins | quantum satis | | only preserves of red fruit |
[E 163 | Anthocyanins | quantum satis | | Only seaweed based fish roe analogues |
E 171 | Titanium dioxide | quantum satis | | Only seaweed based fish roe analogues |
E 172 | Iron oxides and hydroxides | quantum satis | | Only seaweed based fish roe analogues] |
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 | 1 000 | (1) (4) | Only seaweed based fish roe analogues] |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only glazings for vegetable products |
[E 392 | Extracts of rosemary | 200 | (46) | Only seaweed based fish roe analogues] |
E 405 | Propane-1, 2-diol alginate | 5 000 | | |
[E 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 | 50 | (52) | Only seaweed based fish roe analogues] |
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 |
[E 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 |
[E 969 | Advantame | 10 | | 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 129, E 131 and E 133] |
[(46): As the sum of carnosol and carnosic acid] |
(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] |
[(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] |
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 |
[E 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 |
[E 964 | Polyglycitol syrup | 500 000 | | only energy-reduced or with no added sugar
Period of application:
From 29 November 2012]
|
[E 969 | Advantame | 10 | | only energy-reduced jams jellies and marmalades] |
(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] |