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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

a

[F4OJ L 347, 20.12.2013, p. 67 .]]]]

[F1[F2[F3[F5E 200-202 Sorbic acid – potassium sorbate 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
[F6(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
[F7E 120 Carminic acid, Carmine] 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
F8
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)
[F5E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 2 000 (1) (2) only vegetables (excluding olives)]
[F5E 200-202 Sorbic acid – potassium sorbate 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
[F5E 200-213 Sorbic acid – potassium sorbate; 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
[F9E 585 Ferrous lactate 150 (56) only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and 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
[F10E 960a and E 960c Steviol glycosides100(1) (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
[F11E 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
[F6(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
[F12(60): Expressed as steviol equivalents]
04.2.3 Canned or bottled fruit and vegetables
E 101 Riboflavins quantum satis only preserves of red fruit
[F7E 120 Carminic acid, Carmine] 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
F8
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
[F2E 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
[F13E 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
[F9E 585 Ferrous lactate 150 (56) only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and 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
[F11E 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
[F6(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
[F14E 100 Curcumin 50 Only seaweed based fish roe analogues]
E 101 Riboflavins quantum satis only preserves of red fruit
[F14E 101 Riboflavins quantum satis Only seaweed based fish roe analogues]
[F15E 104 Quinoline Yellow 30 (61) Only mostarda di frutta
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) Only mostarda di frutta]
[F14[F7E 120 Carminic acid, Carmine] 100 Only seaweed based fish roe analogues]
[F7E 120 Carminic acid, Carmine] 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
F8
[F15E 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
[F14E 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
[F14E 153 Vegetable carbon quantum satis Only seaweed based fish roe analogues]
E 160a Carotenes quantum satis only preserves of red fruit
[F14E 160a Carotenes quantum satis Only seaweed based fish roe analogues]
E 160c Paprika extract, capsanthin, capsorubin quantum satis only preserves of red fruit
[F14E 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)
[F14E 162 Beetroot Red, betanin quantum satis Only seaweed based fish roe analogues]
E 163 Anthocyanins quantum satis only preserves of red fruit
[F14E 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]
[F5E 200-202 Sorbic acid – potassium sorbate 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
[F5E 200-213 Sorbic acid – potassium sorbate; 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
[F14E 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
[F14E 392 Extracts of rosemary 200 (46) Only seaweed based fish roe analogues]
E 405 Propane-1, 2-diol alginate 5 000
[F16E 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
[F14E 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
[F17E 960a and E 960c Steviol glycosides200(1) (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
[F11E 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
[F6(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133]
[F14(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
[F12(60): Expressed as steviol equivalents]
[F15(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
[F5E 200-213 Sorbic acid – potassium sorbate; 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
[F18E 960a and E 960c Steviol glycosides200(1) (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

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