[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 | | |
[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 |
(57): The maximum level is expressed as anhydrous potassium ferrocyanide |
[(38): Expressed as aluminium] |
12.1.2 | Salt substitutes |
Group I | Additives | | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (1) (4) | |
E 535-538 | Ferrocyanides | 20 | (1) (57) | |
[E 551-559 | Silicon dioxide – silicates | 20 000 | | Period of application:
until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 20 000 | | Period of application:
from 1 February 2014]
|
E 620-625 | Glutamic acid — glutamates | quantum satis | | |
E 626-635 | Ribonucleotides | quantum satis | | |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
(57): The maximum level is expressed as anhydrous potassium ferrocyanide |
12.2 | Herbs, spices, seasonings |
12.2.1 | Herbs and spices |
E 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only cinnamon ( Cinnamomum ceylanicum ) |
E 460 | Cellulose | quantum satis | | only when dried |
E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis | | only when dried |
(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 |
12.2.2 | Seasonings and condiments |
Group I | Additives | | | |
[Group II | Colours at quantum satis | quantum satis | | only seasonings, for example curry powder, tandoori
Period of application:
until 31 July 2014
|
Group II | Colours at quantum satis | quantum satis | (70) | only seasonings, for example curry powder, tandoori
Period of application:
from 1 August 2014]
|
[Group III | Colours with combined maximum limit | 500 | | only seasonings, for example curry powder, tandoori
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 500 | (70) | only seasonings, for example curry powder, tandoori
Period of application:
from 1 August 2014]
|
[E 104 | Quinoline Yellow | 10 | (62) | only seasonings, for example curry powder, tandoori] |
E 160d | Lycopene | 50 | | |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 000 | (1) (2) | |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only citrus-juice-based seasonings |
E 310-321 | Gallates, TBHQ, BHA and BHT | 200 | (1) (13) | |
E 392 | Extracts of rosemary | 200 | (41) (46) | |
[E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only seasoning
Period of application:
until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only seasoning
Period of application:
from 1 February 2014]
|
E 620-625 | Glutamic acid — glutamates | quantum satis | | |
E 626-635 | Ribonucleotides | 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 |
(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 |
(13): Maximum limit expressed on fat |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
[(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
12.3 | Vinegars |
Group I | Additives | | | |
E 150a-d | Caramels | quantum satis | | |
E 220-228 | Sulphur dioxide — sulphites | 170 | (3) | only fermentation vinegar |
(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 |
12.4 | Mustard |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 300 | | |
Group IV | Polyols | quantum satis | | |
[E 104 | Quinoline Yellow | 10 | (61) | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | |
E 124 | Ponceau 4R, Cochineal Red A | 35 | (61) | ] |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 000 | (1) (2) | |
E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | excluding Dijon mustard |
E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only Dijon mustard |
E 392 | Extracts of rosemary | 100 | (41) (46) | |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 350 | | |
E 954 | Saccharin and its Na, K and Ca salts | 320 | (52) | |
E 955 | Sucralose | 140 | | |
E 959 | Neohesperidine DC | 50 | | |
E 961 | Neotame | 12 | | |
E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | |
(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 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(41): Expressed on fat basis |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
(46): As the sum of carnosol and carnosic 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] |
12.5 | Soups and broths |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 50 | | |
E 160d | Lycopene | 20 | | |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 500 | (1) (2) | only liquid soups and broths (excluding canned) |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated soups and broths |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | |
E 363 | Succinic acid | 5 000 | | |
E 392 | Extracts of rosemary | 50 | (46) | |
E 427 | Cassia gum | 2 500 | | only dehydrated soups and broths |
E 432-436 | Polysorbates | 1 000 | (1) | only soups |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 2 000 | (1) | |
E 900 | Dimethyl polysiloxane | 10 | | |
E 950 | Acesulfame K | 110 | | only energy-reduced soups |
E 951 | Aspartame | 110 | | only energy-reduced soups |
E 954 | Saccharin and its Na, K and Ca salts | 110 | (52) | only energy-reduced soups |
E 955 | Sucralose | 45 | | only energy-reduced soups |
E 959 | Neohesperidine DC | 50 | | only energy-reduced soups |
[E 960 | Steviol glycosides | 40 | (60) | only energy-reduced soups] |
E 961 | Neotame | 5 | | only energy-reduced soups |
E 962 | Salt of aspartame-acesulfame | 110 | (11)b (49) (50) | only energy-reduced soups |
(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 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
(13): Maximum limit expressed on fat |
(46): As the sum of carnosol and carnosic acid |
[(60): Expressed as steviol equivalents] |
12.6 | Sauces |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | excluding tomato-based sauces |
[Group III | Colours with combined maximum limit | 500 | | including pickles, relishes, chutney and picalilli; excluding tomato-based sauces
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 500 | (65) | including pickles, relishes, chutney and picalilli; excluding tomato-based sauces
Period of application:
from 1 August 2014]
|
Group IV | Polyols | quantum satis | | |
[E 104 | Quinoline Yellow | 20 | (64) | including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces |
E 110 | Sunset Yellow FCF/Orange Yellow S | 30 | (64) | only in pickles and piccalilli] |
E 160d | Lycopene | 50 | | excluding tomato-based sauces |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only emulsified sauces with a fat content of 60 % or more |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 000 | (1) (2) | only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % |
E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % |
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only emulsified sauces with a fat content of 60 % or more |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 75 | | only emulsified sauces |
E 392 | Extracts of rosemary | 100 | (41) (46) | |
E 427 | Cassia gum | 2 500 | | |
E 405 | Propane-1, 2-diol alginate | 8 000 | | |
E 416 | Karaya gum | 10 000 | | only emulsified sauces |
[E 423 | Octenyl succinic acid modified gum arabic | 10 000 | | ] |
E 426 | Soybean hemicellulose | 30 000 | | only emulsified sauces |
E 432-436 | Polysorbates | 5 000 | (1) | only emulsified sauces |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | |
E 476 | Polyglycerol polyricinoleate | 4 000 | | only dressings |
E 491-495 | Sorbitan esters | 5 000 | (1) | only emulsified sauces |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 350 | | |
E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | |
E 955 | Sucralose | 450 | | |
E 959 | Neohesperidine DC | 50 | | |
[E 960 | Steviol glycosides | 120 | (60) | except soy-bean sauce (fermented and non-fermented) |
E 960 | Steviol glycosides | 175 | (60) | only soy-bean sauce (fermented and non-fermented)] |
E 961 | Neotame | 12 | | |
E 961 | Neotame | 2 | | only as flavour enhancer |
E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | |
(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 |
(41): Expressed on fat basis |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
(13): Maximum limit expressed on fat |
(46): As the sum of carnosol and carnosic acid |
[(60): Expressed as steviol equivalents] |
[(64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(65): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
12.7 | Salads and savoury-based sandwich spreads |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 500 | (1) (2) | |
E 950 | Acesulfame K | 350 | | only Feinkostsalat |
E 951 | Aspartame | 350 | | only Feinkostsalat |
E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only Feinkostsalat |
E 955 | Sucralose | 140 | | only Feinkostsalat |
E 959 | Neohesperidine DC | 50 | | only Feinkostsalat |
E 961 | Neotame | 12 | | only Feinkostsalat |
E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | only Feinkostsalat |
(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 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
12.8 | Yeast and yeast products |
Group I | Additives | | | |
E 491-495 | Sorbitan esters | quantum satis | | only dry yeast and yeast for baking |
12.9 | Protein products, excluding products covered in category 1.8 |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 100 | | only meat and fish analogues based on vegetable proteins |
[E 104 | Quinoline Yellow | 10 | (61) | only meat and fish analogues based on vegetable proteins |
E 110 | Sunset Yellow FCF/Orange Yellow S | 20 | (61) | only meat and fish analogues based on vegetable proteins |
E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | only meat and fish analogues based on vegetable proteins] |
E 160d | Lycopene | 30 | | only meat and fish analogues based on vegetable proteins |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only analogues of meat, fish, crustaceans and cephalopods |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only gelatine |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only vegetable protein drinks |
E 959 | Neohesperidine DC | 5 | | only vegetable protein products, only as flavour enhancer |
(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 |
[(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] |
13 | Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
13.1 | Foods for infants and young children |
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES |
| The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions |
| E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC |
13.1.1 | Infant formulae as defined by Directive 2006/141/EC |
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
E 270 | Lactic acid | quantum satis | | only L(+)-form |
E 304(i) | L-ascorbyl palmitate | 10 | | |
E 306 | Tocopherol-rich extract | 10 | (16) | |
E 307 | Alpha-tocopherol | 10 | (16) | |
E 308 | Gamma-tocopherol | 10 | (16) | |
E 309 | Delta-tocopherol | 10 | (16) | |
E 322 | Lecithins | 1 000 | (14) | |
E 330 | Citric acid | quantum satis | | |
E 331 | Sodium citrates | 2 000 | (43) | |
E 332 | Potassium citrates | | (43) | |
E 338 | Phosphoric acid | 1 000 | (4) (44) | |
E 339 | Sodium phosphates | 1 000 | (4) (15) | |
E 340 | Potassium phosphates | | (4) (15) | |
E 412 | Guar gum | 1 000 | | only where the liquid product contains partially hydrolysed proteins |
E 471 | Mono- and diglycerides of fatty acids | 4 000 | (14) | |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | (14) | only when sold as powder |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | (14) | only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
E 473 | Sucrose esters of fatty acids | 120 | (14) | only products containing hydrolysed proteins, peptides or amino acids |
(4): The maximum level is expressed as P 2 O 5 |
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination |
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC |
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
E 270 | Lactic acid | quantum satis | | only L(+)-form |
E 304(i) | L-ascorbyl palmitate | 10 | | |
E 306 | Tocopherol-rich extract | 10 | (16) | |
E 307 | Alpha-tocopherol | 10 | (16) | |
E 308 | Gamma-tocopherol | 10 | (16) | |
E 309 | Delta-tocopherol | 10 | (16) | |
E 322 | Lecithins | 1 000 | (14) | |
E 330 | Citric acid | quantum satis | | |
E 331 | Sodium citrates | 2 000 | (43) | |
E 332 | Potassium citrates | quantum satis | (43) | |
E 338 | Phosphoric acid | | (4) (44) | ] |