Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilDangos y teitl llawn

ANNEX II Table 34: rows 1251 - 1500

[F1 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
[F2 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
[F3 E 964	Polyglycitol syrup	200 000		only breakfast cereals or cereal-based products, energy-reduced or with no added sugar Period of application: From 29 November 2012]
	(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
	[F2 (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)
	[F4 E 392	Extracts of rosemary	250	(41) (46)	only in fillings of stuffed dry pasta Period of application: From 25 December 2012]
		(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
		[F4 (41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic 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
	[F5 E 104	Quinoline Yellow	50	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)
	E 124	Ponceau 4R, Cochineal Red A	55	(61)	]
	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
		[F5 (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]
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
	E 260	Acetic acid	quantum satis
	[F6 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 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 304	Fatty acid esters of ascorbic acid	quantum satis
	E 322	Lecithins	quantum satis
	E 325	Sodium lactate	quantum satis
	E 326	Potassium lactate	quantum satis
	E 327	Calcium lactate	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
	E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
	E 472e	Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
	E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
07.1.2	Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
	E 260	Acetic acid	quantum satis
	[F6 E 261	Potassium acetates	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek Period of application: From 6 February 2013]
	E 262	Sodium acetates	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 263	Calcium acetate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 270	Lactic acid	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 302	Calcium ascorbate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 304	Fatty acid esters of ascorbic acid	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 322	Lecithins	quantum satis
	E 325	Sodium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 326	Potassium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 327	Calcium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
	E 471	Mono- and diglycerides of fatty acids	quantum satis
07.2	Fine bakery wares
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	[F7 Group III	Colours with combined maximum limit	200	(25)	Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	200	(25) (76)	Period of application: from 1 August 2014]
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 160b	Annatto, Bixin, Norbixin	10
	E 160d	Lycopene	25
	E 200-203	Sorbic acid — sorbates	2 000	(1) (2)	only with a water activity of more than 0,65
	E 220-228	Sulphur dioxide — sulphites	50		only dry biscuits
	E 280-283	Propionic acid — propionates	2 000	(1) (6)	only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
	E 310-320	Gallates, TBHQ and BHA	200	(1)	only cake mixes
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20 000	(1) (4)
	E 392	Extracts of rosemary	200	(41) (46)
	E 405	Propane-1, 2-diol alginate	2 000
	E 426	Soybean hemicellulose	10 000		only prepackaged fine bakery wares intended for retail sale
	E 432-436	Polysorbates	3 000	(1)
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	10 000	(1)
	E 475	Polyglycerol esters of fatty acids	10 000
	E 477	Propane-1,2-diol esters of fatty acids	5 000
	E 481-482	Stearoyl-2-lactylates	5 000	(1)
	E 483	Stearyl tartrate	4 000
	E 491-495	Sorbitan esters	10 000	(1)
	[F7 E 541	Sodium aluminium phosphate acidic	1 000	(38)	only scones and sponge wares Period of application: until 31 January 2014
	E 541	Sodium aluminium phosphate acidic	400	(38)	only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake) Period of application: from 1 February 2014]
	E 901	Beeswax, white and yellow	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
	E 902	Candelilla wax	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
	E 903	Carnauba wax	200		only as glazing agents only for small products of fine bakery wares coated with chocolate
	E 904	Shellac	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
	E 950	Acesulfame K	2 000		only cornets and wafers, for ice-cream, with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	800	(52)	only cornets and wafers, for ice-cream, with no added sugar
	E 955	Sucralose	800		only cornets and wafers, for ice-cream, with no added sugar
	E 959	Neohesperidine DC	50		only cornets and wafers, for ice-cream, with no added sugar
	E 961	Neotame	60		only cornets and wafers, for ice-cream, with no added sugar
	E 950	Acesulfame K	2 000		only essoblaten — wafer paper
	E 951	Aspartame	1 000		only essoblaten — wafer paper
	E 954	Saccharin and its Na, K and Ca salts	800	(52)	only essoblaten — wafer paper
	E 955	Sucralose	800		only essoblaten — wafer paper
	[F2 E 960	Steviol glycosides	330	(60)	only essoblaten — wafer paper]
	E 961	Neotame	60		only essoblaten — wafer paper
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only essoblaten — wafer paper
	E 950	Acesulfame K	1 000		only fine bakery products for special nutritional uses
	E 951	Aspartame	1 700		only fine bakery products for special nutritional uses
	E 952	Cyclamic acid and its Na and Ca salts	1 600	(51)	only fine bakery products for special nutritional uses
	E 954	Saccharin and its Na, K and Ca salts	170	(52)	only fine bakery products for special nutritional uses
	E 955	Sucralose	700		only fine bakery products for special nutritional uses
	E 959	Neohesperidine DC	150		only fine bakery products for special nutritional uses
	E 961	Neotame	55		only fine bakery products for special nutritional uses
	E 962	Salt of aspartame-acesulfame	1 000	(11)a (49) (50)	only fine bakery products for special nutritional uses
	[F3 E 964	Polyglycitol syrup	300 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
		(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
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
		(41): Expressed on fat basis
		(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
		[F8 (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l]
		(38): Expressed as aluminium
		(46): As the sum of carnosol and carnosic acid
		[F2 (60): Expressed as steviol equivalents]
[F9 (76): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08	Meat
08.1	Unprocessed meat
08.1.1	Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
	E 129	Allura Red AG	quantum satis		only for the purpose of health marking
	E 133	Brilliant Blue FCF	quantum satis		only for the purpose of health marking
	E 155	Brown HT	quantum satis		only for the purpose of health marking
08.1.2	Meat preparations as defined by Regulation (EC) No 853/2004
	E 120	Cochineal, Carminic acid, Carmines	100		only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
	E 129	Allura Red AG	25		only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
	E 150a-d	Caramels	quantum satis		only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
	E 220-228	Sulphur dioxide — sulphites	450	(1) (3)	only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
	E 220-228	Sulphur dioxide — sulphites	450	(1) (3)	only salsicha fresca, longaniza fresca, butifarra fresca
	[F6 E 261	Potassium acetates	quantum satis		only prepacked preparations of fresh minced meat Period of application: From 6 February 2013]
	E 262	Sodium acetates	quantum satis		only prepacked preparations of fresh minced meat
	E 300	Ascorbic acid	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 301	Sodium ascorbate	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 302	Calcium ascorbate	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 325	Sodium lactate	quantum satis		only prepacked preparations of fresh minced meat
	E 326	Potassium lactate	quantum satis		only prepacked preparations of fresh minced meat
	E 330	Citric acid	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 331	Sodium citrates	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 332	Potassium citrates	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 333	Calcium citrates	quantum satis		only gehakt and prepacked preparations of fresh minced meat
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only breakfast sausages ; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance
	E 553b	Talc	quantum satis		only surface treatment of sausages
		(1): The additives may be added individually or in combination
		(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
08.2	Processed meat
08.2.1	Non-heat-treated processed meat
	Group I	Additives
	E 100	Curcumin	20		only sausages
	E 100	Curcumin	quantum satis		only pasturmas
	E 101	Riboflavins	quantum satis		only pasturmas
	[F8 E 110	Sunset yellow FCF/Orange Yellow S	15		only sobrasada]
	[F7 E 120	Cochineal, Carminic acid, Carmines	100		only sausages Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only sausages Period of application: from 1 August 2014]
	E 120	Cochineal, Carminic acid, Carmines	200		only chorizo sausage/salchichon
	[F7 E 120	Cochineal, Carminic acid, Carmines	quantum satis		only pasturmas Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	quantum satis	(66)	only pasturmas Period of application: from 1 August 2014]
	[F8 E 124	Ponceau 4R, Cochineal Red A	50		only chorizo sausage/salchichon]
	[ F10 ]
	E 150a-d	Caramels	quantum satis		only sausages
	E 160a	Carotenes	20		only sausages
	E 160c	Paprika extract, capsanthin, capsorubin	10		only sausages
	E 162	Beetroot Red, betanin	quantum satis		only sausages
	E 200-219	Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
	E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
	E 249-250	Nitrites	150	(7)
	E 251-252	Nitrates	150	(7)
	E 315	Erythorbic acid	500		only cured meat products and preserved meat products]

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

F2 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 1049/2012 of 8 November 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycitol syrup in several food categories (Text with EEA relevance).

F4 Inserted by Commission Regulation (EU) No 1149/2012 of 4 December 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in fillings of stuffed dry pasta (Text with EEA relevance).

F5 Inserted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F6 Substituted by Commission Regulation (EU) No 25/2013 of 16 January 2013 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the food additive potassium diacetate (Text with EEA relevance).

F7 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F8 Substituted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F9 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F10 Deleted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).