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

ANNEX II Table 34: rows 1751 - 2000

[F1 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
[F2 E 392	Extracts of rosemary	15	(46)	only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 %
E 392	Extracts of rosemary	150	(41) (46)	only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %]
[F3 E 450	Diphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013
E 451	Triphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013
E 452	Polyphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013]
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
[F4 E 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
	[F5 (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
	[F6 (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b
	(36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b
	(37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e]
	(41): Expressed on fat basis
	(46): As the sum of carnosol and carnosic acid
	[F4 (60): Expressed as steviol equivalents]
	[F7 (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
	[F3 (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination]
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)
	[F7 E 104	Quinoline Yellow	200	(61)	except Sturgeons’ eggs (Caviar)
	E 110	Sunset Yellow FCF/Orange Yellow S	200	(61)	except Sturgeons’ eggs (Caviar)]
	[F8 E 123	Amaranth	30		except Sturgeons' eggs (Caviar) Period of application: until 31 July 2014
	E 123	Amaranth	30	(68)	except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014]
	[F7 E 124	Ponceau 4R, Cochineal Red A	200	(61)	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
		[F7 (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]
		[F9 (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
	[F8 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. Period of application: until 31 July 2014
	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. (77) Period of application: from 1 August 2014]
	[F9	(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
	[F8 The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014
	The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014]
	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
	[F8 E 520-523	Aluminium sulphates	30	(1) (38)	only egg white Period of application: until 31 January 2014
	E 520	Aluminium sulphate	25	(38)	Liquid egg white for egg foams only Period of application: from 1 February 2014]
	[F10 E 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
		[F9 (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
	[F8 E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form Period of application: from 1 February 2014]
	[F8 E 551-559	Silicon dioxide – silicates	10 000	(1)	only dried powdered foods Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	only dried powdered foods Period of application: from 1 February 2014]
		(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
	[F4 E 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
	E 413	Tragacanth	quantum satis
	E 414	Gum arabic (acacia gum)	quantum satis
	E 415	Xanthan gum	quantum satis
	E 418	Gellan gum	quantum satis
	E 422	Glycerol	quantum satis
	E 440	Pectins	quantum satis
	[F11 E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis		]
	E 463	Hydroxypropyl cellulose	quantum satis
	E 464	Hydroxypropyl methyl cellulose	quantum satis
	E 465	Ethyl methyl cellulose	quantum satis
	[F11 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis		]
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
	E 640	Glycine and its sodium salt	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
		[F4 (60): Expressed as steviol equivalents]
11.4.2	Table-top sweeteners in powder 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
	[F4 E 960	Steviol glycosides	QS	(60)	]
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	E 327	Calcium lactate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 336	Potassium tartrates	quantum satis
	E 341	Calcium phosphates	quantum satis
	E 407	Carrageenan	quantum satis
	E 410	Locust bean gum	quantum satis
	E 412	Guar gum	quantum satis
	E 413	Tragacanth	quantum satis
	E 414	Gum arabic (acacia gum)	quantum satis
	E 415	Xanthan gum	quantum satis
	E 418	Gellan gum	quantum satis
	E 440	Pectins	quantum satis
	E 460	Cellulose	quantum satis
	E 461	Methyl cellulose	quantum satis
	E 463	Hydroxypropyl cellulose	quantum satis
	E 464	Hydroxypropyl methyl cellulose	quantum satis
	E 465	Ethyl methyl cellulose	quantum satis
	[F11 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis		]
	E 468	Cross-linked sodium carboxy methyl cellulose	50 000
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	[F8 E 551-559	Silicon dioxide – silicates	10 000	(1)	Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	Period of application: from 1 February 2014]
	E 575	Glucono-delta-lactone	quantum satis
	E 576	Sodium gluconate	quantum satis
	E 577	Potassium gluconate	quantum satis
	E 578	Calcium gluconate	quantum satis
	E 640	Glycine and its sodium salt	quantum satis
	E 1200	Polydextrose	quantum satis
	E 1521	Polyethylene glycol	quantum satis
		(1): The additives may be added individually or in combination
		[F4 (60): Expressed as steviol equivalents]
11.4.3	Table-top sweeteners in tablets
	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
	[F4 E 960	Steviol glycosides	QS	(60)	]
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	E 296	Malic acid	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 334	Tartaric acid (L(+)-)	quantum satis
	E 336	Potassium tartrates	quantum satis
	E 414	Gum arabic (acacia gum)	quantum satis
	E 440	Pectins	quantum satis
	E 460	Cellulose	quantum satis
	[F11 E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis		]
	E 460(ii)	Powdered cellulose	quantum satis
	E 461	Methyl cellulose	quantum satis
	E 463	Hydroxypropyl cellulose	quantum satis
	E 464	Hydroxypropyl methyl cellulose	quantum satis
	E 465	Ethyl methyl cellulose	quantum satis
	[F11 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis		]
	E 468	Cross-linked sodium carboxy methyl cellulose	50 000
	E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis
	E 470b	Magnesium salts of fatty acids	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	[F8 E 551-559	Silicon dioxide – silicates	quantum satis		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis		Period of application: from 1 February 2014]
	E 575	Glucono-delta-lactone	quantum satis
	E 576	Sodium gluconate	quantum satis
	E 577	Potassium gluconate	quantum satis
	E 578	Calcium gluconate	quantum satis
	E 640	Glycine and its sodium salt	quantum satis
	E 1200	Polydextrose	quantum satis
	E 1201	Polyvinylpyrrolidone	quantum satis
	E 1202	Polyvinylpolypyrrolidone	quantum satis
	E 1521	Polyethylene glycol	quantum satis
		[F4 (60): Expressed as steviol equivalents]
12	Salts, spices, soups, sauces, salads and protein products
12.1	Salt and salt substitutes
12.1.1	Salt
	E 170	Calcium carbonate	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4)
	E 535-538	Ferrocyanides	20	(1) (57)
	E 500	Sodium carbonates	quantum satis
	E 504	Magnesium carbonates	quantum satis
	E 511	Magnesium chloride	quantum satis		only sea-salt
	E 530	Magnesium oxide	quantum satis
	[F8 E 551-559	Silicon dioxide – silicates	10 000		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000		Period of application: from 1 February 2014
	E 554	Sodium aluminium silicate	20 mg/kg carry over in cheese	(38)	Only for salt intended for surface treatment of ripened cheese, food category 01.7.2 Period of application: from 1 February 2014]
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P 2 O 5]

Textual Amendments

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

F2 Substituted by Commission Regulation (EU) No 723/2013 of 26 July 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in certain low fat meat and fish products (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 1068/2013 of 30 October 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452) in wet salted fish (Text with EEA relevance).

F4 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F5 Substituted by Commission Regulation (EU) No 1068/2013 of 30 October 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452) in wet salted fish (Text with EEA relevance).

F6 Substituted by Commission Regulation (EU) No 438/2013 of 13 May 2013 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F7 Inserted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F8 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

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

F10 Inserted by Commission Regulation (EU) No 675/2012 of 23 July 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Talc (E 553b) and Carnauba wax (E 903) on unpeeled coloured boiled eggs and the use of Shellac (E 904) on unpeeled boiled eggs (Text with EEA relevance).

F11 Substituted by Commission Regulation (EU) No 1274/2013 of 6 December 2013 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards certain food additives (Text with EEA relevance).