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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 751 - 1000

a

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

[F1[F2[F3 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]

[F6E 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
[F7(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
F8
F8
[F3[F9E 120 Carminic acid, Carmine] 100 (31)

except chestnut puree

Period of application:

until 31 July 2014

[F9E 120 Carminic acid, Carmine] 100 (31) (66)

except chestnut puree

Period of application:

from 1 August 2014]

F8
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
[F10E 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
[F11E 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
[F12[F13E 960a – 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
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]

[F6E 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
[F14(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
[F7(60): Expressed as steviol equivalents]
[F2(66): Maximum limit for aluminium coming from aluminium lakes of [F9E 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]
[F10(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
F8
F8
[F9E 120 Carminic acid, Carmine] 100 (31) except crème de pruneaux
F8
E 142 Green S 100 (31) except crème de pruneaux
[F10E 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
[F11E 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
[F15E 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]
[F16E 951 Aspartame 1 000 only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
[F15E 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 ]
[F17[F13E 960a – E 960c]Steviol glycosides200(1) (60)only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
[F16E 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]
[F5E 964 Polyglycitol syrup 500 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F6E 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
[F14(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
[F7(60): Expressed as steviol equivalents]
[F10(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
[F18E 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
[F19E 101 Riboflavins quantum satis only dried potato granules and flakes
E 160a Carotenes quantum satis only dried potato granules and flakes]
[F10E 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]
[F11E 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)
[F18E 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
F20
(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
[F10(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
[F21E 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
[F22[F13E 960a – E 960c]Steviol glycosides270(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
[F5E 964 Polyglycitol syrup 200 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F6E 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
[F23(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
[F7(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

[F3Group 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]

[F3Group 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]

[F3Group 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 [F24sandwich 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
[F25E 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.]
[F10E 160b(i) Annatto bixin 30 (94)
E 160b(ii) Annatto norbixin 25 (94) ]
E 160d Lycopene 30
[F3E 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
[F11E 200-219 Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates 1 500 (1) (2) (5) except candied, crystallized or glacé fruit and vegetables]
[F11E 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

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