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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 1251 - 1500

[F106.2.1 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
[F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) 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
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
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
[F3E 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
[F4E 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]

[F5E 969 Advantame 10 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
[F3(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
[F6Group I Additives except fresh refrigerated potato gnocchi]
E 200-203 Sorbic acid — sorbates 1 000 (1)
[F7E 270 Lactic acid quantum satis only fresh refrigerated potato gnocchi
E 304 Fatty acid esters of ascorbic acid quantum satis only fresh refrigerated potato gnocchi
E 330 Citric acid quantum satis only fresh refrigerated potato gnocchi
E 334 Tartaric acid (L(+)-) quantum satis only fresh refrigerated potato gnocchi
E 471 Mono- and di-glycerides of fatty acids quantum satis only fresh refrigerated potato gnocchi]
06.4.5 Fillings of stuffed pasta (ravioli and similar)
Group I Additives
E 200-203 Sorbic acid — sorbates 1 000 (1) (2)
[F8E 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
[F8(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)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 2 000 (4)(81) ]
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
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
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
[F9E 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)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 12 000 (4)(81) ]
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
[F9(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]
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
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
[F10E 450 Diphosphates 12 000 (4) only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products]
[F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) Only pizza dough (frozen or chilled) and ‘ tortilla ’]
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
[F11E 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
[F11E 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
[F12Group 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
[F6E 220-228 Sulphur dioxide — sulphites 50 (3) 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)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) ]
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)
[F12E 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
[F3E 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
[F5E 969 Advantame 10 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
[F4E 964 Polyglycitol syrup 300 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F5E 969 Advantame 17 only fine bakery products for special nutritional uses]
(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
[F7(3): Maximum levels are expressed as SO 2 and 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
(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
[F13(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
[F3(60): Expressed as steviol equivalents]
[F14(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]
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
08 Meat
[ F15 ]
[F1608.1 Fresh meat, excluding 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]

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