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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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There are currently no known outstanding effects for the Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 1751 - 2000. Help about Changes to Legislation

ANNEX II Table 34: rows 1751 - 2000

[F1E 251-252 Nitrates 250 (39) (59) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
[F3E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days]
E 251-252 Nitrates 250 (39) (59) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
E 251-252 Nitrates 250 (39) (40) (59) only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
E 249-250 Nitrites 50 (39) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
[F3(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
[F408.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)]
E 249-250 Nitrites 50 (39) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 249-250 Nitrites 50 (39) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 10 (39) (59) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 300 (40) (7) only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
E 251-252 Nitrates 250 (40) (7) (59) only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days
E 249-250 Nitrites 180 (7) only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
E 251-252 Nitrates 250 (40) (7) (59) only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
[F3(7): Maximum added amount, expressed as NaNO 2 or NaNO 3]
[F3(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
09 Fish and fisheries products
09.1 Unprocessed fish and fisheries products
09.1.1 Unprocessed fish
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 315 Erythorbic acid 1 500 (9) only frozen and deep-frozen fish with red skin
E 316 Sodium erythorbate 1 500 (9) only frozen and deep-frozen fish with red skin
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen fish fillets
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2 Unprocessed molluscs and crustaceans
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
[F3E 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
[F3E 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
[F3(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
[F5Group III Colours with combined maximum limit 500 (84) only surimi and similar products and salmon substitutes]
[F6E 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
[ F7
F7 ]
[F8E 110 Sunset Yellow FCF/Orange Yellow S 200 (63) only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
[F5 [F9E 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
[ F7 ]
[F8E 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
[F10E 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
[F11E 160b(i) Annatto bixin 10 (94) only smoked fish
E 160b(i) Annatto bixin 30 (94) only surimi and similar products and salmon substitutes
E 160b(ii) Annatto norbixin 10 (94) only smoked fish
E 160b(ii) Annatto norbixin 30 (94) only surimi and similar products and salmon substitutes]
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
[ F7 ]
[F9E 120 Carminic acid, Carmine] 250 (36) only precooked crustacean
E 122 Azorubine, Carmoisine 250 (36) only precooked crustacean
[ F7 ]
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
[F10E 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
[F6E 100 Curcumin 100 (37) only smoked fish]
E 101 Riboflavins quantum satis only smoked fish
E 102 Tartrazine 100 (37) only smoked fish
[ F7 ]
[F9E 120 Carminic acid, Carmine] 100 (37) only smoked fish
[ F7 ]
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only smoked fish
[F10E 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
[F3E 171 Titanium dioxide quantum satis Only smoked fish]
[F3E 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
[F12E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) aspic]
[F12E 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
[F13E 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
[F3E 220-228 Sulphur dioxide — sulphites 135 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg]
[F3E 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
[F3E 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
[F14E 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 %]
[F15E 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
[F16E 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
[F17E 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
[F18(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
[F16(60): Expressed as steviol equivalents]
[F8(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
[F15(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination]
[F19(84): Maximum limit for aluminium coming from aluminium lakes of [F9E 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 [F9E 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]
[F11(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.]
09.3 Fish roe
Group I Additives only processed fish roe
Group II Colours at quantum satis quantum satis except Sturgeons’ eggs (Caviar)
[F5Group III Colours with combined maximum limit 300 (86) except Sturgeons' eggs (Caviar)]
[F8E 104 Quinoline Yellow 200 (61) except Sturgeons’ eggs (Caviar)
E 110 Sunset Yellow FCF/Orange Yellow S 200 (61) except Sturgeons’ eggs (Caviar)]
[F20E 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]

[F8E 124 Ponceau 4R, Cochineal Red A 200 (61) except Sturgeons’ eggs (Caviar)]
E 160d Lycopene 30 except Sturgeons’ eggs (Caviar)
[F12E 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
[F8(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]
[F3(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]
[F19(86): Maximum limit for aluminium coming from aluminium lakes of [F9E 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

[F20The 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]

[F21
(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

[F20The 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
[ F22 ]
[F12E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only dehydrated and concentrated frozen and deep-frozen egg products]
[F12E 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)
[ F23 ]
E 475 Polyglycerol esters of fatty acids 1 000
[F20E 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]

[F24E 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]

[F3E 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
[F21(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
[F20E 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]

[F20E 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

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