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

ANNEX II Table 34: rows 1751 - 2000

[F1 (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
	[F2 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
	[F2 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
		[F2 (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
	[F3 Group III	Colours with combined maximum limit	500	(84)	only surimi and similar products and salmon substitutes]
	[F4 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
	[ F5
	F5 ]
	[F6 E 110	Sunset Yellow FCF/Orange Yellow S	200	(63)	only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
	[F3 [F7 E 120	Carminic acid, Carmine]	100	(35) (85)	only fish paste and crustacean paste]
	E 122	Azorubine, Carmoisine	100	(35)	only fish paste and crustacean paste
	[ F5 ]
	[F6 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
	[F8 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
	[ F5 ]
	[F7 E 120	Carminic acid, Carmine]	250	(36)	only precooked crustacean
	E 122	Azorubine, Carmoisine	250	(36)	only precooked crustacean
	[ F5 ]
	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
	[F8 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
	[F4 E 100	Curcumin	100	(37)	only smoked fish]
	E 101	Riboflavins	quantum satis		only smoked fish
	E 102	Tartrazine	100	(37)	only smoked fish
	[ F5 ]
	[F7 E 120	Carminic acid, Carmine]	100	(37)	only smoked fish
	[ F5 ]
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only smoked fish
	[F8 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
[F2 E 171	Titanium dioxide	quantum satis		Only smoked fish]
[F2 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
[F9 E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	aspic]
[F9 E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	200	(1) (2)	only salted, dried fish
E 200-213	Sorbic acid – potassium sorbate; 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 – potassium sorbate; 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
[F10 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
[F2 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]
[F2 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
[F2 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
[F11 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 %]
[F12 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
[F13 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
[F14 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
	[F15 (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
	[F4 (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
	[F13 (60): Expressed as steviol equivalents]
	[F6 (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
	[F12 (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination]
	[F16 (84): Maximum limit for aluminium coming from aluminium lakes of [F7 E 120 carminic acid, carmine] 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 [F7 E 120 carminic acid, carmine] 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)
	[F3 Group III	Colours with combined maximum limit	300	(86)	except Sturgeons' eggs (Caviar)]
	[F6 E 104	Quinoline Yellow	200	(61)	except Sturgeons’ eggs (Caviar)
	E 110	Sunset Yellow FCF/Orange Yellow S	200	(61)	except Sturgeons’ eggs (Caviar)]
	[F17 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]
	[F6 E 124	Ponceau 4R, Cochineal Red A	200	(61)	except Sturgeons’ eggs (Caviar)]
	E 160d	Lycopene	30		except Sturgeons’ eggs (Caviar)
	[F9 E 200-213	Sorbic acid – potassium sorbate; 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
		[F6 (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]
		[F2 (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]
		[F16 (86): Maximum limit for aluminium coming from aluminium lakes of [F7 E 120 carminic acid, carmine] 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
	[F17 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]
	[F18	(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
	[F17 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
	[ F19 ]
	[F9 E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only dehydrated and concentrated frozen and deep-frozen egg products]
	[F9 E 200-213	Sorbic acid – potassium sorbate; 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
	[F17 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]
	[F20 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]
	[F2 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
		[F18 (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
	[F17 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]
	[F17 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
	[F13 E 960	Steviol glycosides	QS	(60)	]
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	[F9 E 200-219	Sorbic acid – potassium sorbate; 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
	[F8 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
	[F8 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
	[F14 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
		[F13 (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		]

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) 2015/647 of 24 April 2015 amending and correcting Annexes II and III 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).

F3 Substituted by Commission Regulation (EU) No 923/2014 of 25 August 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E 101) and cochineal, carminic acid, carmines (E 120) in certain food categories and Annex to Regulation (EU) No 231/2012 as regards the specifications for riboflavins (E 101) (Text with EEA relevance).

F4 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).

F5 Deleted 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).

F6 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).

F7 Substituted by Commission Regulation (EU) 2018/1472 of 28 September 2018 amending Annex II 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 Cochineal, Carminic acid, Carmines (E 120) (Text with EEA relevance).

F8 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).

F9 Substituted by Commission Regulation (EU) 2018/98 of 22 January 2018 amending 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 calcium sorbate (E 203) (Text with EEA relevance).

F10 Inserted by Commission Regulation (EU) 2015/538 of 31 March 2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of benzoic acid — benzoates (E 210-213) in cooked shrimps in brine (Text with EEA relevance).

F11 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).

F12 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).

F13 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).

F14 Inserted by Commission Regulation (EU) No 497/2014 of 14 May 2014 amending Annex II 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 the use of Advantame as a sweetener (Text with EEA relevance).

F15 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).

F16 Inserted by Commission Regulation (EU) No 923/2014 of 25 August 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E 101) and cochineal, carminic acid, carmines (E 120) in certain food categories and Annex to Regulation (EU) No 231/2012 as regards the specifications for riboflavins (E 101) (Text with EEA relevance).

F17 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).

F18 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).

F19 Deleted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III 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).

F20 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).