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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 1501 - 1750

[F1E 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
[F4E 969 Advantame 10 only essoblaten — wafer paper]
[ F5
F5
F5
F5
F5
F5
F5
F5 ]
[F6E 964 Polyglycitol syrup 300 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[ F5 ]
(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
[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
[F3(60): Expressed as steviol equivalents]
[F9(76): Maximum limit for aluminium coming from aluminium lakes of [F10E 120 carminic acid, carmine] 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]
[F11(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
08 Meat
[ F12 ]
[F1308.1 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
E 155 Brown HT quantum satis only for the purpose of health marking
[F1308.2 Meat preparations as defined by Regulation (EC) No 853/2004]
[F14E 100 Curcumin 20 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco]
[F15 [F10E 120 Carminic acid, Carmine] 100 (66) only breakfast sausages with a minimum cereal content of 6 %, 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice]
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
[F13E 150a-d Caramels quantum satis only breakfast sausages with a minimum cereal content of 6 %, 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca and chorizo fresco]
[F16E 160b(i) Annatto bixin 20 (94)

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 160b(ii) Annatto norbixin 20 (94)

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]

[F14E 160c Paprika extract 10 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
E 162 Beetroot red quantum satis only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco]
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
[F17E 249-250 Nitrites 150 (7) only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana]
[F14E 260 Acetic acid quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F18E 261 Potassium acetates quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F13E 262 Sodium acetates quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F14E 263 Calcium acetate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F14E 270 Lactic acid quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F13E 300 Ascorbic acid quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 301 Sodium ascorbate quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 302 Calcium ascorbate quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 325 Sodium lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 326 Potassium lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
[F14E 327 Calcium Lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
E 330 Citric acid quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 331 Sodium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 332 Potassium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 333 Calcium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
[F19E 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; Finnish grey salted Christmas ham, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, Bílá klobása, Vinná klobása, Sváteční klobása, Syrová klobása and frozen vertical rotating meat spits made of sheep, lamb, veal and/or beef treated with liquid seasoning or from poultry meat treated with or without liquid seasoning used alone and/or combined as well as sliced and/or minced and designed to be roasted by a food business operator and then consumed by the final consumer] ]
[F14E 401 Sodium alginate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 402 Potassium alginate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 403 Ammonium alginate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 404 Calcium alginate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 407 Carrageenan quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
E 407a Processed euchema seaweed quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap , gyros and souvlaki
E 410 Locust bean gum quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 412 Guar gum quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 413 Tragacanth quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap , gyros and souvlaki
E 415 Xanthan gum quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 500 Sodium carbonates quantum satis only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice]
E 553b Talc quantum satis only surface treatment of sausages
[F14E 1414 Acetylated distarch phosphate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
E 1442 Hydroxy propyl distarch phosphate quantum satis only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, g yros, souvlaki, bifteki, soutzoukaki, kebap and seftalia]
(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
[F18(7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3]
[ F20 ]
[F18(66): Maximum limit for aluminium coming from aluminium lakes of [F10E 120 carminic acid, carmine] 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013]
[F16(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
[F1308.3 Meat products]
[F1308.3.1 Non-heat–treated meat products]
Group I Additives
E 100 Curcumin 20 only sausages
E 100 Curcumin quantum satis only pasturmas
E 101 Riboflavins quantum satis only pasturmas
[F8E 110 Sunset yellow FCF/Orange Yellow S 15 only sobrasada]
[F21E 120 Carminic acid, Carmine 50 only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole . These products are consumed after desalting and cooking.]
[F22 [F10E 120 Carminic acid, Carmine] 100

only sausages

Period of application:

until 31 July 2014

[F10E 120 Carminic acid, Carmine] 100 (66)

only sausages

Period of application:

from 1 August 2014]

[F10E 120 Carminic acid, Carmine] 200 only chorizo sausage/salchichon
[F22 [F10E 120 Carminic acid, Carmine] quantum satis

only pasturmas

Period of application:

until 31 July 2014

[F10E 120 Carminic acid, Carmine] quantum satis (66)

only pasturmas

Period of application:

from 1 August 2014]

[F8E 124 Ponceau 4R, Cochineal Red A 50 only chorizo sausage/salchichon]
[ F23 ]
E 150a-d Caramels quantum satis only sausages
E 160a Carotenes 20 only sausages
[F16E 160b(i) Annatto bixin 20 (94) only chorizo sausage , salchichon , pasturmas and sobrasada
E 160b(ii) Annatto norbixin 20 (94) only chorizo sausage , salchichon , pasturmas and sobrasada]
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages
E 162 Beetroot Red, betanin quantum satis only sausages
[F24E 200-219 Sorbic acid – potassium sorbate; 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)
[ F20
F20 ]
[F25E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only dehydrated meat]
E 315 Erythorbic acid 500 (9) only cured products and preserved products
E 316 Sodium erythorbate 500 (9) only cured products and preserved products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 392 Extracts of rosemary 100 (46) only dried sausages
[F26E 392 Extracts of rosemary 15 (46) only meat with a fat content not higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 150 (41) (46) only meat with a fat content higher than 10 %, excluding dried sausages]
E 392 Extracts of rosemary 150 (46) only dehydrated meat
E 553b Talc quantum satis surface treatment of sausages
E 959 Neohesperidine DC 5 as flavour enhancer only
(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
[F18(7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3]
(8): mg/dm 2 surface, not present at a depth of 5 mm
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F18(66): Maximum limit for aluminium coming from aluminium lakes of [F10E 120 carminic acid, carmine] 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
[F16(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
[F1308.3.2 Heat–treated meat products]
Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100 Curcumin 20 only sausages, pâtés and terrines
[F22 [F10E 120 Carminic acid, Carmine] 100

only sausages, patés and terrines

Period of application:

until 31 July 2014

[F10E 120 Carminic acid, Carmine] 100 (66)

only sausages, patés and terrines

Period of application:

from 1 August 2014]

E 129 Allura Red AG 25 only luncheon meat
E 150a-d Caramels quantum satis only sausages, pâtés and terrines
E 160a Carotenes 20 only sausages, pâtés and terrines
[F16E 160b(i) Annatto bixin 20 (94) only sausages, pâtés, terrines and luncheon meat
E 160b(ii) Annatto norbixin 20 (94) only sausages, pâtés, terrines and luncheon meat]
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages, pâtés and terrines
E 162 Beetroot Red, betanin quantum satis only sausages, pâtés and terrines
[F24E 200-202; 214-219 Sorbic acid – potassium sorbate; p-hydroxybenzoates 1 000 (1) (2) only pâté]
[F24E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only aspic]
[F24E 200-219 Sorbic acid – potassium sorbate, Benzoic acid – benzoates; p-hydroxybenzoates quantum satis (1) (2) only surface treatment of dried meat products]
E 210-213 Benzoic acid — benzoates 500 (1) (2) only aspic
[F27E 235 Natamycin 1 (8) only surface treatment of dried cured sausages]
[F28E 243 Ethyl lauroyl arginate 160 Except emulsified sausages, smoked sausages and liver paste]
E 249-250 Nitrites 150 (7) (59) Except sterilised meat products (Fo > 3,00)
E 249-250 Nitrites 100 (7) (58) (59) only sterilised meat products (Fo > 3,00)
E 300 Ascorbic acid quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301 Sodium ascorbate quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315 Erythorbic acid 500 (9) only cured meat products and preserved meat products
E 316 Sodium erythorbate 500 (9) only cured meat products and preserved meat products
[F25E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only dehydrated meat]
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only libamáj, libamáj egészben, libamáj tömbben
[F26E 392 Extracts of rosemary 15 (46) only meat with a fat content not higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 150 (41) (46) only meat with a fat content higher than 10 %, excluding dried sausages]
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 150 (46) Only dehydrated meat
E 427 Cassia gum 1 500
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1), (41) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 481-482 Stearoyl-2-lactylates 4 000 (1) only minced and diced canned meat products
E 553b Talc quantum satis surface treatment of sausages only
E 959 Neohesperidine DC 5 as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(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
[F18(7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3]
[F27(8): mg/dm 2 surface (not present at a depth of 5 mm)]
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
[F7(13): Maximum limit expressed on fat]
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
[F18(66): Maximum limit for aluminium coming from aluminium lakes of [F10E 120 carminic acid, carmine] 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013]
[F16(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
[F1308.3.3 Casings and coatings and decorations for meat]
Group I Additives
Group II Colours at quantum satis quantum satis except edible external coating of pasturmas
[F22Group III Colours with combined maximum limit 500

only decorations and coatings except edible external coating of pasturma s

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (78)

only decorations and coatings except edible external coating of pasturma s

Period of application:

from 1 August 2014]

[F22Group III Colours with combined maximum limit quantum satis

only edible casings

Period of application:

Until 31 July 2014

Group III Colours with combined maximum limit quantum satis (78)

only edible casings

Period of application:

From 1 August 2014]

E 100 Curcumin quantum satis only edible external coating of pasturmas
E 101 Riboflavins quantum satis only edible external coating of pasturmas
[F22 [F10E 120 Carminic acid, Carmine] quantum satis

only edible external coating of pasturma s

Period of application:

until 31 July 2014

[F10E 120 Carminic acid, Carmine] quantum satis (78)

only edible external coating of pasturma s

Period of application:

from 1 August 2014]

[F29E 160b(i) Annatto bixin 50 (94)
E 160b(ii) Annatto norbixin 50 (94) ]
[F30E 104 Quinoline Yellow 50 (61) only decorations and coatings except edible external coating of pasturmas
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) only decorations and coatings except edible external coating of pasturmas
E 124 Ponceau 4R, Cochineal Red A 55 (61) only decorations and coatings except edible external coating of pasturmas]
E 160d Lycopene 500 only decorations and coatings except edible external coating of pasturmas
[F30E 104 Quinoline Yellow 10 (62) only edible casings]
E 160d Lycopene 30 only edible casings
[F24E 200-202 Sorbic acid – potassium sorbate quantum satis only collagen-based casings with water activity greater than 0,6]
[F24E 200-202; 214-219 Sorbic acid – potassium sorbate; p-hydroxybenzoates 1 000 (1) (2) only jelly coatings of meat products (cooked, cured or dried)]
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for meat
[F18E 339 Sodium phosphates 12 600 (4) (89) only in natural casings for sausages]
(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
[F31(4): The maximum level is expressed as P 2 O 5]
[F30(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
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F18(78): Maximum limit for aluminium coming from aluminium lakes of [F10E 120 carminic acid, carmine] 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013]
[F18(89): Carry-over in the final product shall not exceed 250 mg/kg]
[F16(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
[F1308.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates]
[F1308.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)]
E 249-250 Nitrites 175 (39) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 100 (39) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 175 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 251-252 Nitrates 250 (39) (59) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 249-250 Nitrites 50 (39) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 251-252 Nitrates 10 (39) (59) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 249-250 Nitrites 150 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 251-252 Nitrates 300 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 249-250 Nitrites 150 (7) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
E 251-252 Nitrates 250 (7) (40) (59) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
E 249-250 Nitrites 50 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
[F18(7): Maximum added amount, expressed as NaNO 2 or NaNO 3]
[F18(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3]
(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
[F1308.3.4.2 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

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