[E 950 | Acesulfame K | 800 | (12) | only with added sugar or polyols, as flavour enhancer |
E 951 | Aspartame | 2 500 | (12) | only with added sugar or polyols, as flavour enhancer |
E 959 | Neohesperidine DC | 150 | (12) | only with added sugar or polyols, as flavour enhancer |
E 957 | Thaumatin | 10 | (12) | only with added sugar or polyols, as flavour enhancer |
E 961 | Neotame | 3 | (12) | only with added sugar or polyols, as flavour enhancer |
E 950 | Acesulfame K | 2 000 | | only with no added sugar |
E 951 | Aspartame | 5 500 | | only with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 1 200 | (52) | only with no added sugar |
E 955 | Sucralose | 3 000 | | only with no added sugar |
E 957 | Thaumatin | 50 | | only with no added sugar |
E 959 | Neohesperidine DC | 400 | | only with no added sugar |
[E 960 | Steviol glycosides | 3 300 | (60) | only with no added sugar] |
E 961 | Neotame | 250 | | only with no added sugar |
E 962 | Salt of aspartame-acesulfame | 2 000 | (11)a (49) (50) | only with no added sugar |
E 1518 | Glyceryl triacetate (triacetin) | quantum satis | | |
(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 |
(4): The maximum level is expressed as P 2 O 5 |
(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 |
(12): If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally |
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
(46): As the sum of carnosol and carnosic acid |
(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III |
[(60): Expressed as steviol equivalents] |
[(73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
05.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 500 | | only decorations, coatings and sauces, except fillings |
Group III | Colours with combined maximum limit | 300 | (25) | only fillings |
Group IV | Polyols | quantum satis | | only decorations, coatings and fillings with not added sugar |
Group IV | Polyols | quantum satis | | only sauces |
E 160b | Annatto, Bixin, Norbixin | 20 | | only decorations and coatings |
E 160d | Lycopene | 30 | | except red coating of hard-sugar coated chocolate confectionery |
E 160d | Lycopene | 200 | | only red coating of hard-sugar coated chocolate confectionery |
E 173 | Aluminium | quantum satis | | only external coating of sugar confectionery for the decoration of cakes and pastries |
E 174 | Silver | quantum satis | | only decoration of chocolates |
E 175 | Gold | quantum satis | | only decoration of chocolates |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | 1 500 | (1) (2) (5) | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) |
E 220-228 | Sulphur dioxide — sulphites | 40 | (3) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only fruit fillings for pastries |
E 297 | Fumaric acid | 1 000 | | |
E 297 | Fumaric acid | 2 500 | | only fillings and toppings for fine bakery ware |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
E 355-357 | Adipic acid — adipates | 2 000 | (1) | only fillings and toppings for fine bakery ware |
E 392 | Extracts of rosemary | 100 | (41) (46) | only sauces |
E 405 | Propane-1, 2-diol alginate | 1 500 | | |
E 405 | Propane-1, 2-diol alginate | 5 000 | | only fillings, toppings and coatings for fine bakery wares and desserts |
E 416 | Karaya gum | 5 000 | | only fillings, toppings and coatings for fine bakery wares and desserts |
E 426 | Soybean hemicellulose | 10 000 | | only jelly confectionery (other than jelly mini-cups) |
E 427 | Cassia gum | 2 500 | | only fillings toppings and coatings for fine bakery wares and dessert |
E 432-436 | Polysorbates | 1 000 | (1) | |
E 442 | Ammonium phosphatides | 10 000 | | only cocoa-based confectionery |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | | |
E 475 | Polyglycerol esters of fatty acids | 2 000 | | |
E 476 | Polyglycerol polyricinoleate | 5 000 | | only cocoa-based confectionery |
E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | | |
E 477 | Propane-1,2-diol esters of fatty acids | 30 000 | | only whipped dessert toppings other than cream |
E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |
E 491-495 | Sorbitan esters | 5 000 | (1) | |
E 492 | Sorbitan tristearate | 10 000 | | only cocoa-based confectionery |
E 551-559 | Silicon dioxide — silicates | quantum satis | | surface treatment only |
E 900 | Dimethyl polysiloxane | 10 | | |
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 903 | Carnauba wax | 200 | | as glazing agent only for small fine bakery wares, coated with chocolate |
E 904 | Shellac | quantum satis | | as glazing agent only |
E 905 | Microcrystalline wax | quantum satis | | surface treatment only |
E 907 | Hydrogenated poly-1-decene | 2 000 | | as glazing agent only |
E 950 | Acesulfame K | 1 000 | | only starch-based confectionery energy-reduced or with no added sugar |
E 951 | Aspartame | 2 000 | | only starch-based confectionery energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 300 | (52) | only starch-based confectionery energy-reduced or with no added sugar |
E 955 | Sucralose | 1 000 | | only starch-based confectionery energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 150 | | only starch-based confectionery energy-reduced or with no added sugar |
E 961 | Neotame | 65 | | only starch-based confectionery energy-reduced or with no added sugar |
E 961 | Neotame | 2 | | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer |
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugar |
E 950 | Acesulfame K | 500 | | only confectionery with no added sugar |
E 951 | Aspartame | 1 000 | | only confectionery with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only confectionery with no added sugar |
E 955 | Sucralose | 1 000 | | only confectionery with no added sugar |
E 957 | Thaumatin | 50 | | only confectionery with no added sugar |
E 959 | Neohesperidine DC | 100 | | only confectionery with no added sugar |
[E 960 | Steviol glycosides | 330 | (60) | only confectionary with no added sugar] |
E 961 | Neotame | 32 | | only confectionery with no added sugar |
E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only confectionery with no added sugar |
E 950 | Acesulfame K | 500 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 951 | Aspartame | 2 000 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 955 | Sucralose | 800 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 957 | Thaumatin | 50 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 100 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
[E 960 | Steviol glycosides | 270 | (60) | only cocoa or dried fruit based, energy reduced or with no added sugar] |
E 961 | Neotame | 65 | | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only cocoa or dried fruit-based, energy-reduced or with no added sugar |
E 950 | Acesulfame-K | 350 | | only sauces |
E 951 | Aspartame | 350 | | only sauces |
E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only sauces |
E 955 | Sucralose | 450 | | only sauces |
E 959 | Neohesperidine DC | 50 | | only sauces |
E 961 | Neotame | 12 | | only sauces |
E 961 | Neotame | 2 | | only sauces as flavour enhancer |
E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | only sauces |
(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 |
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(41): Expressed on fat basis |
(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 |
(52): Maximum usable levels are expressed in free imide |
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
[(60): Expressed as steviol equivalents] |
[(73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
06 | Cereals and cereal products |
06.1 | Whole, broken, or flaked grain |
E 220-228 | Sulphur dioxide — sulphites | 30 | (3) | only sago and pearl barley |
E 553b | Talc | quantum satis | | only rice |
(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 |
06.2 | Flours and other milled products and starches |
06.2.1 | Flours |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 500 | (1) (4) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only self-raising flour |
E 300 | Ascorbic acid | quantum satis | | |
E 920 | L-cysteine | quantum satis | | |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
06.2.2 | Starches |
Group I | Additives | | | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods |
(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 |
06.3 | Breakfast cereals |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals |
Group IV | Polyols | quantum satis | | only breakfast cereals or cereal-based products, energy-reduced or with no added sugar |
E 120 | Cochineal, Carminic acid, Carmines | 200 | (53) | only fruit-flavoured breakfast cereals |
E 150c | Ammonia caramel | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cereals |
E 160a | Carotenes | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cereals |
E 160b | Annatto, Bixin, Norbixin | 25 | | only extruded puffed and or fruit-flavoured breakfast cereals |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cereals |
E 162 | Beetroot Red, betanin | 200 | (53) | only fruit-flavoured breakfast cereals |
E 163 | Anthocyanins | 200 | (53) | only fruit-flavoured breakfast cereals |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only pre-cooked cereals |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 475 | Polyglycerol esters of fatty acids | 10 000 | | only granola-type breakfast cereal |
E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |
E 950 | Acesulfame K | 1 200 | | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
E 951 | Aspartame | 1 000 | | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
E 955 | Sucralose | 400 | | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 50 | | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
[E 960 | Steviol glycosides | 330 | (60) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar] |
E 961 | Neotame | 32 | | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(13): Maximum limit expressed on fat |
(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 |
(53): E 120, E 162 and E 163 may be added individually or in combination |
[(60): Expressed as steviol equivalents] |
06.4 | Pasta |
06.4.1 | Fresh pasta |
E 270 | Lactic acid | quantum satis | | |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 322 | Lecithins | quantum satis | | |
E 330 | Citric acid | quantum satis | | |
E 334 | Tartaric acid (L(+)-) | quantum satis | | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | |
E 575 | Glucono-delta-lactone | quantum satis | | |
06.4.2 | Dry pasta |
Group I | Additives | | | only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC |
06.4.3 | Fresh pre-cooked pasta |
E 270 | Lactic acid | quantum satis | | |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 322 | Lecithins | quantum satis | | |
E 330 | Citric acid | quantum satis | | |
E 334 | Tartaric acid (L(+)-) | quantum satis | | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | |
E 575 | Glucono-delta-lactone | quantum satis | | |
06.4.4 | Potato Gnocchi |
Group I | Additives | | | |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) | |
06.4.5 | Fillings of stuffed pasta (ravioli and similar) |
Group I | Additives | | | |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | |
(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 |
06.5 | Noodles |
group I | Additives | | | |
group II | Colours at quantum satis | quantum satis | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | |
E 426 | Soybean hemicellulose | 10 000 | | only prepackaged ready to eat oriental noodles intended for retail sale |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
06.6 | Batters |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 500 | | only batters for coating |
E 160b | Annatto, Bixin, Norbixin | 20 | | only batters for coating |
E 160d | Lycopene | 30 | | only batters for coating |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 12 000 | (1) (4) | |
E 900 | Dimethyl polysiloxane | 10 | | |
(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 |
(4): The maximum level is expressed as P 2 O 5 |
06.7 | Pre-cooked or processed cereals |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only polenta |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only semmelknödelteig |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only pre-cooked cereals |
E 426 | Soybean hemicellulose | 10 000 | | only prepackaged ready to eat rice and rice products intended for retail sale |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | | only quick-cook rice |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | | only quick-cook rice |
E 481-482 | Stearoyl-2-lactylates | 4 000 | (2) | only quick-cook rice |
(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 |
07 | Bakery wares |
07.1 | Bread and rolls |
Group I | Additives | | | except products in 7.1.1 and 7.1.2 |
E 150a-d | Caramels | quantum satis | | only malt bread |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale |
E 280-283 | Propionic acid — propionates | 3 000 | (1) (6) | only prepacked sliced bread and rye bread |
E 280-283 | Propionic acid — propionates | 2 000 | (1) (6) | only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes |
E 280-283 | Propionic acid — propionates | 1 000 | (1) (6) | only prepacked bread |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only soda bread |
E 481-482 | Stearoyl-2-lactylates | 3 000 | (1) | except products in 7.1.1 and 7.1.2 |
E 483 | Stearyl tartrate | 4 000 | | except products in 7.1.1 and 7.1.2 |
(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 |
(4): The maximum level is expressed as P 2 O 5 |
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt] |