[[[ 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 |
[(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 120 | Carminic acid, Carmine] | 100 | (31) | except chestnut puree
Period of application:
until 31 July 2014
|
[E 120 | Carminic acid, Carmine] | 100 | (31) (66) | except chestnut puree
Period of application:
from 1 August 2014]
|
|
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 160b(i) | Annatto bixin | 20 | (94) | except chestnut purée |
E 160b(ii) | Annatto norbixin | 20 | (94) | 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 – potassium sorbate; 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 |
[[E 960a – E 960c] | Steviol glycosides | 200 | (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 |
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 |
[(31): Maximum individually or in combination with E 120, 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 |
[(60): Expressed as steviol equivalents] |
[(66): Maximum limit for aluminium coming from aluminium lakes of [E 120 carminic acid, carmine] 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013] |
[(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.] |
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 120 | Carminic acid, Carmine] | 100 | (31) | except crème de pruneaux |
|
E 142 | Green S | 100 | (31) | except crème de pruneaux |
[E 160b(i) | Annatto bixin | 20 | (94) | except crème de pruneaux |
E 160b(ii) | Annatto norbixin | 20 | (94) | except crème de pruneaux] |
E 160d | Lycopene | 10 | (31) | except crème de pruneaux |
E 161b | Lutein | 100 | (31) | except crème de pruneaux |
[E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | other fruit-based spreads, mermeladas |
E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | only marmelada] |
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | other fruit-based spreads, mermeladas |
E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only dulce de membrillo |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | |
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 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 fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar] |
[E 951 | Aspartame | 1 000 | | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar] |
[E 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
E 955 | Sucralose | 400 | | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 50 | | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar ] |
[[E 960a – E 960c] | Steviol glycosides | 200 | (1) (60) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar] |
[E 961 | Neotame | 32 | | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar] |
[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 dried-fruit-based sandwich spreads, 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 |
(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 |
(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 120, 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 |
[(60): Expressed as steviol equivalents] |
[(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.] |
04.2.5.4 | Nut butters and nut spreads |
Group I | Additives | | | |
[E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (41) | only processed nuts] |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1), (4) | only spreadable fats excluding butter |
E 392 | Extracts of rosemary | 200 | (41) (46) | |
(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 |
04.2.6 | Processed potato products |
Group I | Additives | | | |
E 100 | Curcumin | quantum satis | | only dried potato granules and flakes |
[E 101 | Riboflavins | quantum satis | | only dried potato granules and flakes |
E 160a | Carotenes | quantum satis | | only dried potato granules and flakes] |
[E 160b(i) | Annatto bixin | 10 | (94) | only dried potato granules and flakes |
E 160b(ii) | Annatto norbixin | 10 | (94) | only dried potato granules and flakes] |
[E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only potato dough and pre-fried potato slices] |
E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only dehydrated potatoes products |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | |
[E 310-320 | Propyl gallate, TBHQ and BHA | 25 | (1) | only dehydrated potatoes] |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | including pre-fried frozen en deep-frozen potatoes |
E 392 | Extracts of rosemary | 200 | (46) | only dehydrated potatoes 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 |
(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 |
(46): As the sum of carnosol and carnosic acid |
[(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.] |
05 | Confectionery |
05.1 | Cocoa and Chocolate products as covered by Directive 2000/36/EC |
Group I | Additives | | | only energy-reduced or with no added sugar |
Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugar |
E 170 | Calcium carbonate | 70 000 | (*) | |
E 322 | Lecithins | quantum satis | | |
E 330 | Citric acid | 5 000 | | |
[E 330 | Citric acid | 10 000 | | only milk chocolate] |
E 334 | Tartaric acid (L(+)-) | 5 000 | | |
E 414 | Gum arabic (acacia gum) | quantum satis | | as glazing agent only |
E 422 | Glycerol | quantum satis | | |
E 440 | Pectins | quantum satis | | as glazing agent only |
E 442 | Ammonium phosphatides | 10 000 | | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | | |
E 476 | Polyglycerol polyricinoleate | 5 000 | | |
E 492 | Sorbitan tristearate | 10 000 | | |
E 500-504 | Carbonates | 70 000 | (*) | |
E 524-528 | Hydroxides | 70 000 | (*) | |
E 530 | Magnesium oxide | 70 000 | (*) | |
E 901 | Beeswax, white and yellow | quantum satis | | as glazing agent only |
E 902 | Candelilla wax | quantum satis | | as glazing agent only |
E 903 | Carnauba wax | 500 | | as glazing agent only |
E 904 | Shellac | quantum satis | | as glazing agent only |
E 950 | Acesulfame K | 500 | | only energy-reduced or with no added sugar |
E 951 | Aspartame | 2 000 | | only energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only energy-reduced or with no added sugar |
E 955 | Sucralose | 800 | | only energy-reduced or with no added sugar |
E 957 | Thaumatin | 50 | | only energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 100 | | only energy-reduced or with no added sugar |
[[E 960a – E 960c] | Steviol glycosides | 270 | (1) (60) | only energy-reduced or with no added sugar] |
E 961 | Neotame | 65 | | only energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only energy-reduced or with no added sugar |
[E 964 | Polyglycitol syrup | 200 000 | | only energy-reduced or with no added sugar
Period of application:
From 29 November 2012]
|
[E 969 | Advantame | 20 | | only energy-reduced or with no added sugars] |
(*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates [(1): The additives may be added individually or in combination] |
(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 |
(52): Maximum usable levels are expressed in free imide |
[(60): Expressed as steviol equivalents] |
05.2 | Other confectionery including breath freshening microsweets |
Group I | Additives | | | The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
E425 may not be used in jelly confectionery
|
[Group II | Colours at quantum satis | quantum satis | | Period of application:
until 31 July 2014
|
Group II | Colours at quantum satis | quantum satis | (72) | Period of application:
from 1 August 2014]
|
[Group III | Colours with combined maximum limit | 300 | (25) | except candied fruit and vegetables
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 300 | (25) (72) | except candied fruit and vegetables
Period of application:
from 1 August 2014]
|
[Group III | Colours with combined maximum limit | 200 | | only candied fruit and vegetables
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 200 | (72) | only candied fruit and vegetables
Period of application:
from 1 August 2014]
|
Group IV | Polyols | quantum satis | | only with no added sugar |
Group IV | Polyols | quantum satis | | only starch-based confectionery energy-reduced or with no added sugar |
Group IV | Polyols | quantum satis | | [sandwich spreads made with a base of cocoa, milk, dried fruit or fat; energy reduced or with no added sugar] |
Group IV | Polyols | quantum satis | | only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar |
Group IV | Polyols | quantum satis | | only for crystallised fruit, energy-reduced or with no added sugar |
[E 104 | Quinoline Yellow | 30 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. |
E 104 | Quinoline Yellow | 30 | (61) | only candied fruit and vegetables |
E 104 | Quinoline Yellow | 300 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. |
E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | only candied fruit and vegetables |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. |
E 124 | Ponceau 4R, Cochineal Red A | 20 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. |
E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | only candied fruit and vegetables |
E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.] |
[E 160b(i) | Annatto bixin | 30 | (94) | |
E 160b(ii) | Annatto norbixin | 25 | (94) ] | |
E 160d | Lycopene | 30 | | |
[E 173 | Aluminium | quantum satis | | only external coating of sugar confectionery for the decoration of cakes and pastries
Period of application:
until 1 February 2014]
|
E 174 | Silver | quantum satis | | only external coating of confectionery |
E 175 | Gold | quantum satis | | only external coating of confectionery |
[E 200-219 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | 1 500 | (1) (2) (5) | except candied, crystallized or glacé fruit and vegetables] |
[E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only candied, crystallized or glacé fruit and vegetables] |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) |
E 297 | Fumaric acid | 1 000 | | only sugar confectionery |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only sugar confectionery, except candied fruit |