[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 per kg |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg |
E 220-228 | Sulphur dioxide — sulphites | 300 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg] |
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 | (90) | Only fresh, frozen or deep-frozen crustaceans] |
(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 |
[(90): As a residue in the meat] |
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 | (84) | only surimi and similar products and salmon substitutes] |
[E 100 | Curcumin | 100 | (35) | 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 110 | Sunset Yellow FCF/Orange Yellow S | 200 | (63) | only in salmon substitutes based on Theragra chalcogramma and Pollachius virens] |
[E 120 | Cochineal, Carminic acid, Carmines | 100 | (35) (85) | 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 | 200 | (63) | only in salmon substitutes based on Theragra chalcogramma and Pollachius virens] |
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 PN | 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 120 | Cochineal, Carminic acid, Carmines | 250 | (36) | only precooked crustacean |
E 122 | Azorubine, Carmoisine | 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 PN | 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 | 100 | (37) | only smoked fish] |
E 101 | Riboflavins | quantum satis | | only smoked fish |
E 102 | Tartrazine | 100 | (37) | only smoked fish |
[ ] |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (37) | only smoked fish |
[ ] |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only smoked fish |
[E 151 | Brilliant Black PN | 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 | | Only smoked fish] |
[E 172 | Iron oxides and hydroxides | quantum satis | | Only smoked fish] |
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 | (1) (2) | only cooked Crangon crangon and Crangon vulgaris] |
E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only cooked crustaceans and molluscs |
[E 210-213 | Benzoic acid — benzoates | 1 500 | (1) (2) | only cooked shrimps in brine] |
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 per kg] |
[E 220-228 | Sulphur dioxide — sulphites | 180 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg] |
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 per kg] |
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 | 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 %] |
[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 |
[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 969 | Advantame | 3 | | 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 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 |
[(60): Expressed as steviol equivalents] |
[(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination] |
[(84): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 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 |
(85): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. 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] |
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 | (86) | except Sturgeons' eggs (Caviar)] |
[E 104 | Quinoline Yellow | 200 | (61) | except Sturgeons’ eggs (Caviar) |
E 110 | Sunset Yellow FCF/Orange Yellow S | 200 | (61) | except Sturgeons’ eggs (Caviar)] |
[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]
|
[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 |
[(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] |
[(68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 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] |
[(86): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 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] |
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.
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]
|
[ | (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
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 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
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]
|
[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 | | only dried egg white] |
(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 |
[(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
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]
|
[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 | | |
[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 | | |
[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 | | |
[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 | | |
[E 969 | Advantame | 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 |
[(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 | | ] |