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

ANNEX II Table 34: rows 2001 - 2250

[F1 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
[F2 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
	[F3 (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)
	[F2 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
	[F2 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]
	[F2 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]
	[F4 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)
	[F2 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
		[F4 (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
		[F3 (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
	[F4 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
		[F4 (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
	[F5 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
		[F5 (60): Expressed as steviol equivalents]
12.6	Sauces
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis		excluding tomato-based sauces
	[F2 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
	[F4 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
	[F6 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
	[F5 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
		[F5 (60): Expressed as steviol equivalents]
		[F4 (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]
		[F3 (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
	[F4 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
		[F4 (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)	]

Textual Amendments

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

F2 Substituted by Commission Regulation (EU) No 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).

F3 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).

F4 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).

F5 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).

F6 Inserted by Commission Regulation (EU) No 817/2013 of 28 August 2013 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 Octenyl succinic acid modified gum arabic (Text with EEA relevance).