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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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Changes over time for: ANNEX II Table 34: rows 1501 - 1750

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There are currently no known outstanding effects for the Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 1501 - 1750. Help about Changes to Legislation

ANNEX II Table 34: rows 1501 - 1750

[F1(7): Maximum added amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
E 249-250 Nitrites 175 (39) only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
E 249-250 Nitrites 100 (39) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
E 251-252 Nitrates 250 (39) (59) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
E 251-252 Nitrates 250 (39) (40) (59) only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
E 249-250 Nitrites 50 (39) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
E 249-250 Nitrites 50 (39) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 249-250 Nitrites 50 (39) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 10 (39) (59) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 300 (40) (7) only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
E 251-252 Nitrates 250 (40) (7) (59) only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days
E 249-250 Nitrites 180 (7) only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
E 251-252 Nitrates 250 (40) (7) (59) only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
(7): Maximum added amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09 Fish and fisheries products
09.1 Unprocessed fish and fisheries products
09.1.1 Unprocessed fish
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 315 Erythorbic acid 1 500 (9) only frozen and deep-frozen fish with red skin
E 316 Sodium erythorbate 1 500 (9) only frozen and deep-frozen fish with red skin
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen fish fillets
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2 Unprocessed molluscs and crustaceans
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
E 220-228 Sulphur dioxide — sulphites 150 (3) (10) only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228 Sulphur dioxide — sulphites 200 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228 Sulphur dioxide — sulphites 300 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen molluscs and crustaceans
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) (75) only frozen and deep-frozen crustaceans
E 586 4-Hexylresorcinol 2 (42) only in fresh, frozen or deep-frozen crustacean meat
(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
(10): Maximum limits in edible parts
(42): As a residue
09.2 Processed fish and fishery products including molluscs and crustaceans
Group I Additives
Group II Colours at quantum satis quantum satis only surimi and similar products and salmon substitutes
Group III Colours with combined maximum limit 500 only surimi and similar products and salmon substitutes
E 100 Curcumin quantum satis only fish paste and crustacean paste
E 101 Riboflavins quantum satis only fish paste and crustacean paste
E 102 Tartrazine 100 (35) only fish paste and crustacean paste
E 104 Quinoline Yellow 100 (35) only fish paste and crustacean paste
E 110 Sunset Yellow FCF/Orange Yellow S 100 (35) only fish paste and crustacean paste
E 120 Cochineal, Carminic acid, Carmines 100 (35) only fish paste and crustacean paste
E 122 Azorubine, Carmoisine 100 (35) only fish paste and crustacean paste
E 124 Ponceau 4R, Cochineal Red A 100 (35) only fish paste and crustacean paste
E 140 Chlorophylls, Chlorophyllins quantum satis only fish paste and crustacean paste
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only fish paste and crustacean paste
E 142 Green S 100 (35) only fish paste and crustacean paste
E 150a-d Caramels quantum satis only fish paste and crustacean paste
E 151 Brilliant Black BN, Black BN 100 (35) only fish paste and crustacean paste
E 153 Vegetable carbon quantum satis only fish paste and crustacean paste
E 160a Carotenes quantum satis only fish paste and crustacean paste
E 160c Paprika extract, capsanthin, capsorubin quantum satis only fish paste and crustacean paste
E 160e Beta-apo-8′-carotenal (C 30) 100 (35) only fish paste and crustacean paste
E 161b Lutein 100 (35) only fish paste and crustacean paste
E 162 Beetroot Red, betanin quantum satis only fish paste and crustacean paste
E 163 Anthocyanins quantum satis only fish paste and crustacean paste
E 170 Calcium carbonate quantum satis only fish paste and crustacean paste
E 171 Titanium dioxide quantum satis only fish paste and crustacean paste
E 172 Iron oxides and hydroxides quantum satis only fish paste and crustacean paste
E 100 Curcumin 250 (36) only precooked crustacean
E 101 Riboflavins quantum satis only precooked crustacean
E 102 Tartrazine 250 (36) only precooked crustacean
E 110 Sunset Yellow FCF/Orange Yellow S 250 (36) only precooked crustacean
E 120 Cochineal, Carminic acid, Carmines 250 (36) only precooked crustacean
E 122 Azorubine, Carmoisine 250 (36) only precooked crustacean
E 124 Ponceau 4R, Cochineal Red A 250 (36) only precooked crustacean
E 129 Allura Red AG 250 (36) only precooked crustacean
E 140 Chlorophylls, Chlorophyllins quantum satis only precooked crustacean
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only precooked crustacean
E 142 Green S 250 (36) only precooked crustacean
E 150a-d Caramels quantum satis only precooked crustacean
E 151 Brilliant Black BN, Black BN 250 (36) only precooked crustacean
E 153 Vegetable carbon quantum satis only precooked crustacean
E 155 Brown HT quantum satis only precooked crustacean
E 160a Carotenes quantum satis only precooked crustacean
E 160c Paprika extract, capsanthin, capsorubin quantum satis only precooked crustacean
E 160e Beta-apo-8′-carotenal (C 30) 250 (36) only precooked crustacean
E 161b Lutein 250 (36) only precooked crustacean
E 162 Beetroot Red, betanin quantum satis only precooked crustacean
E 163 Anthocyanins quantum satis only precooked crustacean
E 171 Titanium dioxide quantum satis only precooked crustacean
E 100 Curcumin quantum satis only smoked fish
E 101 Riboflavins quantum satis only smoked fish
E 102 Tartrazine 100 (37) only smoked fish
E 110 Sunset Yellow FCF/Orange Yellow S 100 (37) only smoked fish
E 120 Cochineal, Carminic acid, Carmines 100 (37) only smoked fish
E 124 Ponceau 4R, Cochineal Red A 100 (37) only smoked fish
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only smoked fish
E 151 Brilliant Black BN, Black BN 100 (37) only smoked fish
E 153 Vegetable carbon quantum satis only smoked fish
E 160a Carotenes quantum satis only smoked fish
E 160b Annatto, Bixin, Norbixin 10 only smoked fish
E 160c Paprika extract, capsanthin, capsorubin quantum satis only smoked fish
E 160e Beta-apo-8′-carotenal (C 30) 100 (37) only smoked fish
E 171 Titanium dioxide quantum satis
E 172 Iron oxides and hydroxides quantum satis
E 163 Anthocyanins quantum satis (37) only smoked fish
E 160d Lycopene 10 only salmon substitute
E 160d Lycopene 30 only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) aspic
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 200 (1) (2) only salted, dried fish
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 6 000 only cooked Crangon crangon and Crangon vulgaris
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only cooked crustaceans and molluscs
E 220-228 Sulphur dioxide — sulphites 50 (3) (10) only cooked crustaceans and cephalopods
E 220-228 Sulphur dioxide — sulphites 135 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228 Sulphur dioxide — sulphites 180 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228 Sulphur dioxide — sulphites 200 (3) only dried salted fish of the Gadidae species
E 220-228 Sulphur dioxide — sulphites 270 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 251-252 Nitrates 500 only pickled herring and sprat
E 315 Erythorbic acid 1 500 (9) only preserved and semi-preserved fish products
E 316 Sodium erythorbate 1 500 (9) only preserved and semi-preserved fish products
E 392 Extracts of rosemary 150 (41) (46)
E 950 Acesulfame K 200 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951 Aspartame 300 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 954 Saccharin and its Na, K and Ca salts 160 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 955 Sucralose 120 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959 Neohesperidine DC 30 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
[F2E 960 Steviol glycosides 200 (60) only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs]
E 961 Neotame 10 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962 Salt of aspartame-acesulfame 200 (11)a only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only canned crustaceans products; surimi and similar products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only canned and bottled fish, crustaceans and molluscs
(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
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(10): Maximum limits in edible parts
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b
(36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b
(37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F2(60): Expressed as steviol equivalents]
09.3 Fish roe
Group I Additives only processed fish roe
Group II Colours at quantum satis quantum satis except Sturgeons’ eggs (Caviar)
Group III Colours with combined maximum limit 300 except Sturgeons’ eggs (Caviar)
E 123 Amaranth 30 except Sturgeons’ eggs (Caviar)
E 160d Lycopene 30 except Sturgeons’ eggs (Caviar)
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only semi-preserved fish products including fish roe products
E 284 Boric acid 4 000 (54) only Sturgeons’ eggs (Caviar)
E 285 Sodium tetraborate (borax) 4 000 (54) only Sturgeons’ eggs (Caviar)
E 315 Erythorbic acid 1 500 (9) only preserved and semi-preserved fish products
E 316 Sodium erythorbate 1 500 (9) only preserved and semi-preserved fish products
(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
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54): Expressed as boric acid
[F3(68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
10 Eggs and egg products
10.1 Unprocessed eggs
The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008
[F3
(77): Maximum limit for aluminium coming from all aluminium lakes quantum satis . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
10.2 Processed eggs and egg products
The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells
Group I Additives
E 1505 Triethyl citrate quantum satis only dried egg white
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only dehydrated and concentrated frozen and deep frozen egg products
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 5 000 (1) (2) only liquid egg (white, yolk or whole egg)
E 234 Nisin 6,25 only pasteurised liquid egg (white, yolk or whole egg)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4) only liquid egg (white, yolk or whole egg)
E 392 Extracts of rosemary 200 (46)
E 426 Soybean hemicellulose 10 000 only dehydrated and concentrated frozen and deep frozen egg products
E 475 Polyglycerol esters of fatty acids 1 000
E 520-523 Aluminium sulphates 30 (1) (38) only egg white
[F4E 553b Talc 5 400

only on the surface of unpeeled coloured boiled eggs

Period of application:

From 13 August 2012

E 903 Carnauba wax 3 600

only on the surface of unpeeled coloured boiled eggs

Period of application:

From 13 August 2012

E 904 Shellac quantum satis

only on the surface of unpeeled boiled eggs

Period of application:

From 13 August 2012]

E 1505 Triethyl citrate 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
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
[F3(77): Maximum limit for aluminium coming from all aluminium lakes quantum satis . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
11 Sugars, syrups, honey and table-top sweeteners
11.1 Sugars and syrups as defined by Directive 2001/111/EC
E 220-228 Sulphur dioxide — sulphites 10 (3) only sugars, except glucose syrup
E 220-228 Sulphur dioxide — sulphites 20 (3) only glucose syrup, whether or not dehydrated
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (4) only dried powdered foods
E 551-559 Silicon dioxide — silicates quantum satis (1) only foods in tablet and coated tablet form
E 551-559 Silicon dioxide — silicates 10 000 (1) only dried powdered foods
(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
11.2 Other sugars and syrups
Group I Additives
E 220-228 Sulphur dioxide — sulphites 40 (3)
E 220-228 Sulphur dioxide — sulphites 70 (3) only treacle and molasses
(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
11.3 Honey as defined in Directive 2001/110/EC
11.4 Table-top sweeteners
11.4.1 Table-top sweeteners in liquid form
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
[F2E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 200-219 Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates 500 (1) (2) only if the water content higher than 75 %
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis ]

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