[(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 122 and E 155 may not exceed 50 mg/kg or mg/l] |
[(60): Expressed as steviol equivalents] |
[(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] |
[(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 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 |
[(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 |
[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 |
[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]
|
[E 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 |
[(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 | | | except fresh refrigerated potato gnocchi] |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) | |
[E 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) | |
[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 |
[(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 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 |
[(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 |
[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 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 |
[(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] |
[(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; prepacked rolls, tortilla and pitta; prepacked pølsebrød , 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 450 | Diphosphates | 12 000 | (4) | only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products] |
[E 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 | | |
[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 | | |
[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 | | |
[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 | (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) | |
[E 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) | |
[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 |
[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 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 |
[E 964 | Polyglycitol syrup | 300 000 | | only energy-reduced or with no added sugar
Period of application:
From 29 November 2012]
|
[E 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 |
[(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] ] |